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.

Rheingau chicken

von gebratem

Metadata:

München, Universitätsbibl., Cim. 4 (= 2° Cod. ms. 731)Source Collection: M11, fol. 161vRecipe Nr. 53 Dating: approx. 1345-1354Origin: WürzburgLang: East Franconian

Similar recipes:

Same title: m11.53, ds1.50Shared ingredients: m11.53Same ingredients in following recipe: 8Same tools in following recipe: 2

Categories:

Main ingredient: poultryPreparation: roastType: geo

von gebratem Man sol ein huon braten vnd roeste ein vmeme sniten von semeln vnd backe diz rot in smaltze vnd snit bizzen . als zvo einem bruot muose zvo lide daz huon clein vnd brat sehs birn mache ein condimente von wine vnd von honige do rip denne wuertze in pfeffer vnd anis vnd mache ein blat von fuenf eyern slach sie in die pfannen vnd lege denne ienz dor in suenderlichen vnd lege denne daz blat [162r] zvo sammene vnd decke ein schuezzeln dor vf vnd kere denne die pfannen vemme snit oben durch daz blat vnd guez daz condiment dor in vnd beguez daz blat niht . diz heizzent huenre von rinkauwe vnd gibz hin .

M11 - "München, Universitätsbibl., Cim. 4 (= 2° Cod. ms. 731)"