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.

Liver sauce

Von leberenn ein gericht

Metadata:

Berlin, GStA PK, XX. HA, OBA, Nr. 18384Source Collection: B6, fol. 002rRecipe Nr. 1 Dating: mid to late 15th c.Origin: place of origin unknownLang: Bavarian

Similar recipes:

Same title: b6.1, m11.17, ds1.16Shared ingredients: b6.1Same ingredients in following recipe: 3Same tools in following recipe: 1

Categories:

Main ingredient: offalPreparation: sauceType: -

Von leberenn ein gericht Nym ein lebern und hertte Eir die stoß in einem morsterstein vnd menig daz mitt guttem luettern wein oder mit essig vnd daß soll man duech streichein ader mallenn vnd nim zwiffell vnd sewdt die Im Smalcz das soll mann giessenn vber fisch ader wilprett ader fleisch huner adar war vber dw wilst

B6 - "Berlin, GStA PK, XX. HA, OBA, Nr. 18384"