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.

Bohemian peas

pehaymisch arbais

Metadata:

Wien, Österr. Nationalbibl., Cod. 5486 Source Collection: W4, fol. 090rRecipe Nr. 87 Dating: part I-III: 1451; part IV: 1st half of 15th c.Origin: place of origin unknownLang: Bavarian

Similar recipes:

Same title: b4.71, w1.73, w4.87, wo1c.3, wo9a.104, wo9a.6Shared ingredients: w4.87Same ingredients in following recipe: 0Same tools in following recipe: 0

Categories:

Main ingredient: legumesPreparation: pureeType: foreign

Wildu machen pehaymisch arbais So sewd die arbais In einer kaltguezz vnd wen si di paelig lassen so gews di kaltguezz vnd di arbais In ein schefflein vnd reib ez vnder ein ander auff einen durich slach vnd wasch si dann gar wol aues wasserr mit der haut vnd la si dann sieden vnd versalcz nicht vnd gib si dann also oder mach daz prulein gel etc.

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