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.

Beef liver in liver sauce

Ein gut lebern

Metadata:

Dessau, Anhaltische Landesbücherei Dessau, Wissenschaftliche Bibliothek und Sondersammlung, Georg Hs. 278.2°Source Collection: Ds1, fol. 128rRecipe Nr. 30 Dating: 1st half to middle of 15th c.Origin: place of origin unknownLang:

Similar recipes:

Same title: m11.31, ds1.30Shared ingredients: m11.31, ds1.30Same ingredients in following recipe: 6Same tools in following recipe: 0

Categories:

Main ingredient: offalPreparation: pureeType: savoury

Ein gut lebern Nym ein rindes lebern die nicht steynecht sy vnd snyt die an fuenff stueck vnd leg sie uff eynen rost vnd brat sie vnd als sie sich gesawert hat szo wasch sie In eynem warmen wasser oder sode vnd leg sie wider uff den rost [128v] vnd lasz sie gar braten vnd nym sie denne her abe vnd lasz sie kalt werden vnd besnyt sie schoene vnd nym denn ein halp stueck vnd stosz es In eynem moerser mit eyner rynden geroestes brotes thu pfeffer darzcu vnd Ingeber das es scharff werde vnd nym ein wenig enys vnd male das mit essig vnd mit honigsam vnd erwelle es bisz es dicke werde vnd lasz es kalt bleiben vnd leg darein die lebern als vil du wilt vnd zcu der hochzyt gibs fuer hirsz lebern vnd des wildes swines lebern mach auch also vnd nach dirr meynung erdencke auch andere spise




Ds1 - "Dessau, Anhaltische Landesbücherei Dessau, Wissenschaftliche Bibliothek und Sondersammlung, Georg Hs. 278.2°"