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 latwerig

Metadata:

Erlangen, Universitätsbibliothek Erlangen-Nürnberg , MS.B 37 Source Collection: Er2, fol. 074rRecipe Nr. 112 Dating: 15th c.Origin: Probably NurembergLang: Bavarian

Similar recipes:

Same title: No English title providedShared ingredients: er2.112Same ingredients in following recipe: 2Same tools in following recipe: 4

Categories:

Main ingredient: -Preparation: -Type: -

Ein gut latwerig Wildw machenn guet latwerig von weichell So tue sy in einen hauen [74v] vnd gews nicht dar an vnd secz auf ain gutte glued vnd wen es nue siedenn wirt So las darnach chalt werdenn vnd streichs durich ein tuech vnd tue es dar nach in einen cheschell vnd secz auff den drifues vnd tue ein gutte glued dar vnder vnd las siedenn vncz das es dikch will werdenn vnd due dar In ein honikg vnd geribens prott vnd stupp es woll ab vnd ruer es fursitar vnd das als Dikch wirt das dw es nymer gerueren machst So hat es sein genug etc.

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