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.

Fish puree with blood

Ein anderr gmues von vischen

Metadata:

Wien, Österr. Nationalbibl., Cod. 2897 Source Collection: W1, fol. 011rRecipe Nr. 86 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: b4.83, gr1.233, w1.86Shared ingredients: w1.86Same ingredients in following recipe: 0Same tools in following recipe: 0

Categories:

Main ingredient: fishPreparation: pureeType: savoury

Ein anderr gmues von vischen NIm swais von hechten oder von hausen oder von schait vnd slach durich ein tuech so wirt ez praun macht du des swais nicht genueg haben so nym ein leczelten vnd prenn den losz in kalt werden vnd stozz in vnd tue darin so wirt er prawn [11v] vnd mit gutem gwuercz mach ez ab das es nicht zu vil sey mit dem salcz tue im recht ein salcz ein gwurcz strewu darauf gibs hin






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