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.

Deer lungs

Von einem hirs lungen

Metadata:

Basel, Universitätsbibliothek, Cod. D II 30Source Collection: Bs2, fol. 308vRecipe Nr. 57 Dating: late 15th c. to early 16th c.Origin: place of origin unknownLang: East Franconian-Bavarian

Similar recipes:

Same title: gr1.127, bs2.57Shared ingredients: bs2.57, wo7a.186, wo7b.89Same ingredients in following recipe: 2Same tools in following recipe: 0

Categories:

Main ingredient: game offalPreparation: boiledType: -

Von einem hirs lungen Item wiltu machen ein hirsz lungen so nym ein frisch lungen [309r]vnd sewd sie in ir selbs prwe ist aber daz sie smeck so sol man sie in ein ander prwe machen mit petterlein vnd mit gutem gewuertz mit wein vnd mit essig vnd lasz ez wallen vnd gib ez hin vnd versalcz nit

Bs2 - "Basel, Universitätsbibliothek, Cod. D II 30"