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.

Rabbit Furhes

ein voreszen von eyme hasen

Metadata:

Berlin, Staatsbibliothek – Preußischer Kulturbesitz –, Handschriftenabteilung, Ms. germ. fol. 244 Source Collection: B1, fol. 290rRecipe Nr. 35 Dating: ca. 1445Origin: area of MainzLang: Rhine Franconian

Similar recipes:

Same title: b4.152, gr1.247, gr1.68, gr1.83, w1.154, b1.35, wo3b.75Shared ingredients: b1.35Same ingredients in following recipe: 2Same tools in following recipe: 0

Categories:

Main ingredient: game offalPreparation: furhesType: -

WJltu machen ein voreszen von eyme hasen So nym die lunge die leberen die wueste die swancze von den hasen vnd snde isz clein wuerfelecht vnd back den swancze mit wine adir mit eszige vnd sude isz damit vnd due wenig bruwe darane vnde win vnd eszig das isz genug sij vnd hacke specke daran

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