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.

Roe-deer liver, roasted

ein rechleber

Metadata:

Berlin, Staatsbibliothek – Preußischer Kulturbesitz –, Handschriftenabteilung, Ms. germ. fol. 244 Source Collection: B1, fol. 289vRecipe Nr. 32 Dating: ca. 1445Origin: area of MainzLang: Rhine Franconian

Similar recipes:

Same title: b1.32Shared ingredients: b1.32Same ingredients in following recipe: 1Same tools in following recipe: 0

Categories:

Main ingredient: game offalPreparation: roastType: -

Wiltu ein rechleber machen So nym die leber vnd roist sij adir suede sie gar wol vnd hacke sij darnach cleyn vnd stoisz sij mit rueckem brode vnd due an die bruewe win esczig vnd sude das so wirt isz swarcze darnach hacke specke klein dar in vnde wan isz gar gesuedet so mach ein blae von eyeren Jn einer pannen vnd wan du isz angerichtest so legestue daz selbe blat darueff

B1 - "Berlin, Staatsbibliothek – Preußischer Kulturbesitz –, Handschriftenabteilung, Ms. germ. fol. 244"