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.

Fake leg of chicken from chicken breast

ein angelegt huen

Metadata:

Wien, Österr. Nationalbibl., Cod. 5486 Source Collection: W4, fol. 091rRecipe Nr. 101 Dating: part I-III: 1451; part IV: 1st half of 15th c.Origin: place of origin unknownLang: Bavarian

Similar recipes:

Same title: b4.182, w1.184, w4.101Shared ingredients: w4.101, wo7a.167, wo7b.120Same ingredients in following recipe: 3Same tools in following recipe: 0

Categories:

Main ingredient: poultryPreparation: roastType: show dish

Wildu machen ein angelegt huen So nim ein kappawn oder ein guet hennen vnd dy vider gar sawber [91v] vnd tue di hawt do von vnd sneid daz prat vber all vom dem pain vnd daz prat hakh auch alz var mit ayern vnd slach ez wider vmb di pain wenn due ez beraittest mit gewurcz vnd sewd ez dann In einer fleisch pruee vnd die pruee mach ein wenig schon etc.

W4 - "Wien, Österr. Nationalbibl., Cod. 5486"