CoReMA

Cooking Recipes of the Middle Ages

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Buttons underneath highlight semantic annotation visualisation, buttons are displayed in relation to the annotation of the text (if a button is not here, the data is not annotated!)

  • Ingredient: (usually) edible material used in cooking
  • Dish: general category of food
  • Tool: equipment used in cooking
  • Name: proper name of dish
  • Instruction: one set of action during dooking
  • Opener: phrase opening a recipe text
  • Closer: phrase closing a recipe text
  • Ref.: reference to another recipe
  • Kitchen Tip: set of actions concerning cooking
  • Household Tip: set of actions concerning household matters
  • Serving Tip: set of actions concerning dishing and serving the food
  • Speech ( ): active speech act of chef or other individual
  • Excluded ingredient ( ): potential ingredient is actively excluded
  • Compared to… ( ): comparison to suggest shape, measurement, etc.
  • Analogy ( ): something other is simulated (“fake” dish)

Ingredients / Tools: Indexes of ingredient and tool concepts reachable via English translation in brackets trailing Early New High German spelling

Metadata: Transcription and recipe view reachable via buttons next to recipe number under Metadata

Similar recipes: provides information on recipe relationships

Categories show, if decidable, main ingredient, distinct preparation method and type of dish

License and citation suggestion available via buttons next to manuscript signature below the manuscript image.

Puree, brown

Ein praun gmues

Metadata:

Wien, Österr. Nationalbibl., Cod. 2897 Source Collection: W1, fol. 010rRecipe Nr. 77 Dating: part I (cooking recipe collection): mid-15th c., part III: mid-14th c.Origin: possibly Augustinian canon monastery St. Dorothea ViennaLang: Bavarian

Similar recipes:

Same title: b4.75, w1.77Shared ingredients: b4.75, w1.77Same ingredients in following recipe: 4Same tools in following recipe: 0

Categories:

Main ingredient: fruitPreparation: pureeType: sweet

Ein praun gmues NIm ein libra weinper vnd j libra veigen vnd xx reglspieren die schell schon vnd sneid sie das man sew prennen muag in smalcz oder In oel vnd mach sy trukchen mit mel vnd tue es in ain phann mit haissem smalcz oder mit oel wann sew nu praun sein so czeuch sy heraus vnd lasz sy kalt werden wenn es nu kalt wirt so trukch ez zu sam so get das oel daraus vnd hakch ez klain vnd veigen domit hakch daz sy klain werden dy veigen sullen wol geswelt sein vnd die weinper swaicz schon vnd reib sy durich einander vnd reib ez vnd nym dann ein guten wechlisch [10v] wein oder rumanie oder rainuol oder malmasie vnd tue gut gwuercz daran nu nym hoenig vnd das in ain schoen chessel daz honig sol hais sein so sol er das darin tuen vnd ruer daz wol das er dikch werd tue dann auf ain kar oder was du hast wann du an wild richten so sneid tatel chernn werffelat mugst du der tatel cherne nicht gehabem so tue gancze neglein an das mues sneid die tatel chernn nach der leng vnd bestekch ez domit






W1 - "Wien, Österr. Nationalbibl., Cod. 2897"