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.

Nut sauce

ein salsen aus nuessen

Metadata:

Wien, Österr. Nationalbibl., Cod. 5486 Source Collection: W4, fol. 092vRecipe Nr. 118 Dating: part I-III: 1451; part IV: 1st half of 15th c.Origin: place of origin unknownLang: Bavarian

Similar recipes:

Same title: w4.118Shared ingredients: w4.118Same ingredients in following recipe: 3Same tools in following recipe: 0

Categories:

Main ingredient: nutsPreparation: sauceType: -

Wildu mach ein salsen aus nuessen So nim nues vnd semel vnd hert gesoten ayer aber nim newr daz weiss von den ayern vnd stoz ez durich ein ander vnd treib ez durich mit wein vnd wurcz ez vnd salcz len so ist dy sals weis di weiss sals mit knoflach di treib durich mit semeln vnd salcz si nicht vnd ein wenig fleisch pruee duen dar vnder etc.

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