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.

Crust for boiled chicken

52 Von hoenern

Metadata:

Erlangen, Universitätsbibliothek Erlangen-Nürnberg, MS 457Source Collection: Er1, fol. 293vRecipe Nr. 53 Dating: 1439-1443Origin: probably HeilsbronnLang: High German languages

Similar recipes:

Same title: er1.53Shared ingredients: b4.174, bs1.221, w1.176, er1.53, wo1a.72Same ingredients in following recipe: 1Same tools in following recipe: 0

Categories:

Main ingredient: meatPreparation: roastType: -

52 Von hoenern Sewed ain hon vnd wann es gesotten sey So nyem das hons leber vnd schienbrot vnd hoerte ayr moele vnd ain wenig saffran two das inn die hoener suppen mit eszich erwell es mit dem hon mach es bayst das es dik sey das es uff dem hon beleyb also mach lam flaysch vnd gebravtten gemyse

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