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.

Beef puree

Aber ein gmues von rintvleisch

Metadata:

Wien, Österr. Nationalbibl., Cod. 2897 Source Collection: W1, fol. 010vRecipe Nr. 79 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: b4.77, w1.79Shared ingredients: w1.79Same ingredients in following recipe: 1Same tools in following recipe: 0

Categories:

Main ingredient: meatPreparation: pureeType: savoury

Aber ein gmues von rintvleisch NIm rintvleisch es sey gruen oder gedigen das lasz vorsieden hakch ez chlain du muest haben swais von huner oder von einem lamp haben so rur es als lang bis es walt nym esseich vnd tue den swais daran vnd ruer ez bis erwelt das gehachkt vleisch tue daran als vil das es genueg sey ein prot reib darin vnd ein rein smalcz tue daran so wirt es slecht von vnd ein wenig gwuercz tue daran so smekcht es wol wann du richtest an so strewu ain puluer daran

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