CoReMA

Cooking Recipes of the Middle Ages

HELP

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.

Fringe pastry

ein pachens machen alz di gesniten fronsen

Ingredients:

Tools:

  • No tools mentioned

Metadata:

Wien, Österr. Nationalbibl., Cod. 5486 Source Collection: W4, fol. 092rRecipe Nr. 110 Dating: part I-III: 1451; part IV: 1st half of 15th c.Origin: place of origin unknownLang: Bavarian

Similar recipes:

Same title: br1.29, w4.110Shared ingredients: wo10c.68, wo10c.69, wo10c.84, wo10c.85, wo1b.23, wo1b.5, wo1c.5, wo3b.172, wo3b.187, wo3b.71, wo7a.143, wo7a.146, wo7a.157, wo7a.218, wo7a.219, wo7a.220, wo7a.42, wo7a.55, wo7b.130, wo7b.176, wo7b.181, wo7b.190, wo7b.199, wo7b.36, wo7b.72, wo8.257, wo8.263, wo8.269, wo8.275, wo8.284, wo9a.40, er2.121, er2.176, er2.75, b4.210, b4.223, b4.224, b4.230, b4.235, b4.244, br1.26, bs1.84, gr1.19, gr1.193, h2a.45, h2a.55, h2b.29, w1.212, w1.224, w1.231, w1.236, w4.108, w4.110, w4.147, w4.148, w4.25, k1.109, k1.110, k1.111, k1.54, k1.87, m11.59, m11.60, so1.15, so1.61, so1.82, so1.83, so1.84, bs2.16, bs2.40, bs2.41, ds1.54, ds1.55, er1.10, b1.42, wo10c.26, wo10c.28, wo10c.55, wo10c.57, wo10c.58, wo10c.59, wo10c.59#sub1, wo10c.62, wo10c.63Same ingredients in following recipe: 0Same tools in following recipe: 0

Categories:

Main ingredient: doughPreparation: pastryType: -

Wildu ein pachens machen alz di gesniten fronsen So mach auch pleter von taig vnd zersneid die vnd welg si vber ein anderr vnd pach si In eim smalcz daz nicht ze hays sein vnd oben truk sy zesamen E du sy In daz smalcz tuest etc.

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