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 with beef liver puree

Von ainer Rinders Leber

Metadata:

Berlin, Staatsbibliothek zu Berlin – Preußischer Kulturbesitz –, Handschriftenabteilung, Ms. germ. qu. 1187 Source Collection: B4, fol. 101vRecipe Nr. 203 Dating: mid 15th c.Origin: place of origin unknownLang: Bavarian

Similar recipes:

Same title: b4.203, w1.206Shared ingredients: b4.203, bs1.69, w1.206, m11.31, ds1.30Same ingredients in following recipe: 0Same tools in following recipe: 0

Categories:

Main ingredient: offalPreparation: pureeType: savoury

Von ainer Rinders Leber NIm Ein frische Rinders leber die nicht Stainig sey Sneid sy In fumff stukch prat Sy auff einem rost Wenn Si sich gesawbert hat so wasch sy In der pruee oder In wasser . [102r] Drey stund So prat sy dann gar lass den chalt werden pesneid sy schon stozz der stukch ains In dem moser vnd tue darczu pheffer Ingwer Aneys . mal das chlain zu massen mit essech erwell es das es dikch werd lass es kalten leg die lebernn darIn vnd gib es fur hierssein

B4 - "Berlin, Staatsbibliothek zu Berlin – Preußischer Kulturbesitz –, Handschriftenabteilung, Ms. germ. qu. 1187"