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.

Suckling pig, stuffed

50 Wie man ain spannfeklin bravtten sol

Metadata:

Erlangen, Universitätsbibliothek Erlangen-Nürnberg, MS 457Source Collection: Er1, fol. 293vRecipe Nr. 51 Dating: 1439-1443Origin: probably HeilsbronnLang: High German languages

Similar recipes:

Same title: bs1.228, er1.51, wo1a.80Shared ingredients: b4.25, w1.25, er1.51, wo1a.80Same ingredients in following recipe: 4Same tools in following recipe: 0

Categories:

Main ingredient: meatPreparation: roastType: show dish

50 Wie man ain spannfeklin bravtten sol nim ain spanfeklin vnd brawt das kewele vnd spalt das enzwain mitt dem haupt so nim die lungen vnd hoertte ayr vnd zway waychwe schienbrott saffran pfeffer salcz klain gehaktten spek vnd fulle das saeklin vnd staek es an ainen spisz vnd bravtes wol betraeff es mitt schmalcz

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