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.

Einen presten schweinskoch von vischen

Metadata:

Erlangen, Universitätsbibliothek Erlangen-Nürnberg , MS.B 37 Source Collection: Er2, fol. 072vRecipe Nr. 108 Dating: 15th c.Origin: Probably NurembergLang: Bavarian

Similar recipes:

Same title: No English title providedShared ingredients: er2.108Same ingredients in following recipe: 1Same tools in following recipe: 1

Categories:

Main ingredient: -Preparation: -Type: -

Einen presten schweinskoch von vischen Item zue dem Erstenn wildw machen prest sweinchopff von vischenn so nym oder Slein oder perbenn cherphen vnd schuebp dy schonn vnd slach in zue stukhenn vnd leg in ein phann vnd gews dar ann halbs wasserr halbs wein vnd das die prue nur ains vingers hoch gee vber dye visch vnd hab sy vber ain [73r] gutt fewer vnd las yn woll siedenn vnd salcz sy vnd stupp sy vnd las sy sam halben weg ein syedenn vnd seich dann die prue in schuschell vnd nym dan die visch vnd due dew grat daraus vnd hakh das praett ein winczigs durich ein ander vnd tue es wider in de phann vnd gews dy prue dar ann vnd las aber erwallen vnd dy schuppen sewd vnd stos vnd streichs durich ein tuch vnd geus alsamd in ein phann vnd las stenn vncz es hert werd darnach habs vber ein fewer vnd czukchs pald her wider ab vnd slach auf ain pankch vnd sneicz in ain chalte suzze prue vnd das gib in der vastenn fur prest sweinchopff etc.

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