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.

Pork puree

Ein vleisch mues

Metadata:

Wien, Österr. Nationalbibl., Cod. 2897 Source Collection: W1, fol. 011vRecipe Nr. 90 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: b4.87, gr1.149, w1.90, wo1a.28, wo3b.86Shared ingredients: w1.90Same ingredients in following recipe: 1Same tools in following recipe: 0

Categories:

Main ingredient: meatPreparation: pureeType: savoury

Ein vleisch mues NIm sweinen vleisch an der voust ab den pauch vnd la das wol sieden so das sich schir erlesen wil von der haut so tue die haut davon vnd hakch es chlain als ein lung mues so leg es wider In die selbem prue vnd czwir es mit ein wenig semel vnd phefferrs vnd mach es vaist also mach lung mues vnd alle andrew vleisch gmuees vnd gibs hin

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