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.

Chicken neck stuffed, chicken claws with meatballs and hen gizzards

wurst aus hunern kragen

Metadata:

Wien, Österr. Nationalbibl., Cod. 5486 Source Collection: W4, fol. 093vRecipe Nr. 134 Dating: part I-III: 1451; part IV: 1st half of 15th c.Origin: place of origin unknownLang: Bavarian

Similar recipes:

Same title: w4.134Shared ingredients: w4.134Same ingredients in following recipe: 1Same tools in following recipe: 0

Categories:

Main ingredient: poultry offalPreparation: -Type: show dish

Wildu machen wurst aus hunern kragen So nym rintfleisch vnd hach daz chlain vnd doch iij ayer oder iiij vnd wurcz ez dann vnd nym dann die kraegel vnd dy tu her vnd di chopfel laz an dem helslein vnd daz gehacht prat due dar ein vnd beleibt dir dez prates vber so mach chugellein dar aus vnd tue In di fusslein vnd di magellein tue auch an di fusslein vnd sewd ez dann alzo vnd gib ez dann In eim gelben prulein oder pfefflein daz auch gelb var sey oder In eim hueern mueez oder In eim ziseindel etc.

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