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.

Calf's liver, stuffed

Ein gefulte lebern

Metadata:

Berlin, Staatsbibliothek – Preußischer Kulturbesitz –, Handschriftenabteilung, Ms. germ. qu. 15Source Collection: B2, fol. 095rRecipe Nr. 5 Dating: 15th c.Origin: area of ÖttingenLang: Swabian German

Similar recipes:

Same title: b2.5Shared ingredients: b2.5Same ingredients in following recipe: 0Same tools in following recipe: 0

Categories:

Main ingredient: offal offalPreparation: pan fried panfriedType: -

Ein gefulte lebern Wildu machen ein gefulte lebern von einem kalb So Nym ein leberrn hack sy clein vnd wurcz sy wol vnd nym dann ein hewrigen speck vnd weinper vnd leg das necz fur dich vnd bestreich es wol mit ayr tottern vnd slach daz necz vmb dy lebern vnd spick sy vnd legs auff ein rost vnd laß praten vnd eyrtotern vnd petterlen vnd beslachs vnd versalcz nit

B2 - "Berlin, Staatsbibliothek – Preußischer Kulturbesitz –, Handschriftenabteilung, Ms. germ. qu. 15"