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.

Quail, roasted

35 Wie man wachtlan beraytten sol

Metadata:

Erlangen, Universitätsbibliothek Erlangen-Nürnberg, MS 457Source Collection: Er1, fol. 292vRecipe Nr. 36 Dating: 1439-1443Origin: probably HeilsbronnLang: High German languages

Similar recipes:

Same title: b4.170, gr1.71, w1.172, er1.36, wo1a.47, wo3b.102Shared ingredients: b4.170, w1.172, er1.36, wo1a.47, wo3b.102Same ingredients in following recipe: 0Same tools in following recipe: 1

Categories:

Main ingredient: game poultryPreparation: roastType: -

35 Wie man wachtlan beraytten sol nim wachtlan vnd viertayl sy vnd leg sy inn ain pfannen vnd two schmalcz dar an vnd lausz sy bravtten dar inn vnd gewesz wein ader eszich daran mitsampt gewuercz vnd saffran

Er1 - "Erlangen, Universitätsbibliothek Erlangen-Nürnberg, MS 457"