CoReMA

Cooking Recipes of the Middle Ages

HELP

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 gut essenn von Rebhunern

Metadata:

Erlangen, Universitätsbibliothek Erlangen-Nürnberg , MS.B 37 Source Collection: Er2, fol. 071rRecipe Nr. 103 Dating: 15th c.Origin: Probably NurembergLang: Bavarian

Similar recipes:

Same title: No English title providedShared ingredients: bs1.45, er2.103Same ingredients in following recipe: 1Same tools in following recipe: 0

Categories:

Main ingredient: -Preparation: -Type: -

Ein gut essenn von Rebhunern Item Von Rebhuner ein gut essenn nym rebhuner vnd prat si sschon schon vnd wen si halben weg gepraten sind oder an die stat so nym ein march von einem Rind aus aim grossem pain vnd mel vnd chalcz wasserr vnd mach ain vesten taig dar aus mach ain toph vnd leg dew huner vnd das [71v] markch dar in vnd dar in tue guten wein vnd ij lott weinper vnd j quinten ganczer neglein vnd machs mit gutten gewurcz ab vnd mach von taig ein plat dar vber vnd verbindes schon vnd secz in einen warmen offen vnd dw des nicht so secz auf denn da er am aller hays sisten ist vnd vmbrichs mit aschenn das der lufft nicht dar czue gee das ist ein phasten von rebhuner etc.

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