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.

Fish roast, larded with eggwhite

ein gespicken proten von vischen

Metadata:

Wien, Österr. Nationalbibl., Cod. 5486 Source Collection: W4, fol. 087rRecipe Nr. 51 Dating: part I-III: 1451; part IV: 1st half of 15th c.Origin: place of origin unknownLang: Bavarian

Similar recipes:

Same title: w4.51Shared ingredients: w4.51Same ingredients in following recipe: 2Same tools in following recipe: 1

Categories:

Main ingredient: fishPreparation: roastType: show dish

Wildu machen ein gespicken proten von vischen So nim daz prat von dem visch vnd sewd ez vnd mach ez ab mit stupp vnd gilb ez vnd ein wenig semel mel vnd doch zway ayer od iij vnd formir es alz ein praten vnd seud ez woll vnd stoz dann an ein spis vnd beslag In mit ayer totern vnd prat In vnd sneid hert weisse ayer alz ein speck vnd scheck ez dar ein etc.

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