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.

Ein pratten von vischen in der vasten

Metadata:

Erlangen, Universitätsbibliothek Erlangen-Nürnberg , MS.B 37 Source Collection: Er2, fol. 069vRecipe Nr. 100 Dating: 15th c.Origin: Probably NurembergLang: Bavarian

Similar recipes:

Same title: No English title providedShared ingredients: Same ingredients in following recipe: 0Same tools in following recipe: 0

Categories:

Main ingredient: -Preparation: -Type: -

Ein pratten von vischen in der vasten Item Ein pratten von vischenn in der vastenn Nym ein hecht vnd slach in auf vnd vach denn Sways dauon vnd due dew graet dar aus vnd hastu des swaizz [70r] nicht genueeg so nym leczeltenn den prey das er swarcz wirt vnd las in dan chalt werdenn vnd nym darczue einwenig rokkem prott vnd ruer es als mit denn vischenn durich ein sib vnd die visch hakch des erstenn chlain vnd gewurcz es woll vnd tue mit saffrann dar zue vnd nym das merer taill des visch vnd stekh es an einen spis zue einem praitenn vnd tue arbais prue in einen chessel vnd den praten dar in vnd las in sieden vncz an die stat vnd in nicht versiedenn vnd der mach auf ein essenn czwen oder drey vnd schneid mandell nach der leng vnd spikh in dar mit vnd stekh gancze negell dar in vnd nym 1/2 libra weinper die slach durich mit welisch wein dar zue Nym zukker vnd guet gewurcz etc. das ist ein gut essen

Er2 - "Erlangen, Universitätsbibliothek Erlangen-Nürnberg, MS.B 37"