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.

Krosseier

kraus ayer

Metadata:

Wien, Österr. Nationalbibl., Cod. 5486 Source Collection: W4, fol. 087rRecipe Nr. 55 Dating: part I-III: 1451; part IV: 1st half of 15th c.Origin: place of origin unknownLang: Bavarian

Similar recipes:

Same title: b3.8, b6.33, bs1.280, bs1.87, gr1.109, gr1.18, gr1.246, gr1.251, gr1.5, h2a.61, h2b.35, w4.55, k1.85, so1.59, bs2.49, b1.47, wo3b.27, wo7b.102, wo8.165Shared ingredients: w4.55Same ingredients in following recipe: 1Same tools in following recipe: 1

Categories:

Main ingredient: eggsPreparation: -Type: show dish

Wildu machen kraus ayer So sewd du ayer daz sy toterweich beleiben vnd mach dann zway lochlein In die spiczen vnd tue den totern heraus [87v] vnd hack petersily dar vnder vnd wurcz sy vnd daz daz weizz In der schalen beleib vnd mach dy tutern In einer pfannen vnd In eim smalcz daz sy nicht zw hert werden vnd full sy dann wider In dy ayer vnd la si dann sieden In einer fleischprue oder In wazzer vnd gib sy dann In einem guten pruelein wen du sy schelest oder In einem ziseindel oder rost si In smalcz

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