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.

Mustard

43 Wie man senff machen sol

Metadata:

Erlangen, Universitätsbibliothek Erlangen-Nürnberg, MS 457Source Collection: Er1, fol. 293rRecipe Nr. 44 Dating: 1439-1443Origin: probably HeilsbronnLang: High German languages

Similar recipes:

Same title: b4.257, bs1.13, gr1.98, w1.258, er1.44, wo3b.118, wo3b.63Shared ingredients: er1.44Same ingredients in following recipe: 1Same tools in following recipe: 0

Categories:

Main ingredient: mustardPreparation: sauceType: -

43 Wie man senff machen sol nim vnd stampff den senff so das geschiht so gewesz sydens wasser daran vnd zwir in als ain tayg das two 3 tag navcheinander vnd gewesz des morgens das wasser dar ab vnd zwir in mit einen anderen syedenden wasser an den dritten morgen so reyb in mit byereszich so nim kernn die klain geschnytten seyen vnd gestossen peterling mit sampt der wurcz vnd gesotten regelpirn vnd coriander gestossen vnd gefegt durch ain sib vnd waelsch weinber vnd gescheltten mandel vnd honigsam das two uff das krawtt Vnd two das zuo einer jettlicher bech das sol man mit silber wider wegen von recht als gesunt ist es

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