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.

Sauerkraut

Von einem guetem poting kraut

Metadata:

Wien, Österr. Nationalbibl., Cod. 2897 Source Collection: W1, fol. 012vRecipe Nr. 96 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: b4.93, w1.96Shared ingredients: w1.96Same ingredients in following recipe: 0Same tools in following recipe: 0

Categories:

Main ingredient: vegetablesPreparation: preserveType: -

Von einem guetem poting kraut DV solt senif stamphen wenn das geschiecht so geus sidundes wasser daran vnd twir in als einen taig das du drey nacht noch einander vnd geus des morgens ymer das wasser herab vnd twir In aber mit einem andern siedenen wasser an den dritten margen so reib in mit einem guetem pir esseich so nym kren der chlain gesniten sey vnd gestoessen petersil der mit sambt der wuercz gestassen vnd gesoten regelspieren goriander gestossen vnd genocht durich ein sib weachlisch weinper geschelt mandel cherne vnd hoenig sam das tue auf das chraut zu einer yesleicher lechk das sol man mit recht mit silber widerlegen als gesunt ist es das ist gesunt zu essen in den haissen augst

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