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.

Gut wilprat von Rintfleisch mach also

Metadata:

Erlangen, Universitätsbibliothek Erlangen-Nürnberg , MS.B 37 Source Collection: Er2, fol. 073vRecipe Nr. 111 Dating: 15th c.Origin: Probably NurembergLang: Bavarian

Similar recipes:

Same title: No English title providedShared ingredients: er2.111Same ingredients in following recipe: 2Same tools in following recipe: 1

Categories:

Main ingredient: -Preparation: -Type: -

Gut wilprat von Rintfleisch mach also Wildw machenn Guett willtpraet vonn [74r] Rintfleisch So nym magers rintfleisch vnd hakch es chlain vnd nym einen wein vnd vach ain Swais von einem chalb vnd tue den darIn vnd secz auff ainen cholenn vnd ruer es vncz das es sieden wird vnd gews dann auf das fleisch so vecht es dy gestallt als ein willpraet hakch dar vnder ayr vnd geribens proett vnd stupp es woll ab vnd mach dar aus pald als dy fewest vnd sews in einer fleisch pruee vnd schneid es dann chlain als das willpraet vnd mach ain gutten pheffer dar czue vnd mach In ab mit gutten gewurz vnd leg das willpraett dar In vnd versalcz nicht vnd vnd gibs hin etc.

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