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.

Item ain abentuerlachs essen

Metadata:

Erlangen, Universitätsbibliothek Erlangen-Nürnberg , MS.B 37 Source Collection: Er2, fol. 076vRecipe Nr. 118 Dating: 15th c.Origin: Probably NurembergLang: Bavarian

Similar recipes:

Same title: No English title providedShared ingredients: er2.118Same ingredients in following recipe: 2Same tools in following recipe: 0

Categories:

Main ingredient: -Preparation: -Type: -

Item ain abentuerlachs essen [77r] Wildw machen ein gancz hueen in ein chreglats glas So prue das hueen schonn vnd las Im dye haewt pey dem hals vnd vnder greyfs schon zwischenn hawt vnd fleisch vnd zeuch Im dye hawt ab also gancz vncz an dye fues vnd sneid dy fues in wendig ab das sy dannach an der hawt peleibenn vnd mach ein chlains stumphacz holczell vnd plas dy haut wo sy dann zw prochenn sey Da machs zue vnd nyns dan vnd stos aneen fues in das glas vnd den anderen darnach vnd nym dan das stumphat holczell vnd stos der haut dan ye ein winczigs hin In wenn du dan dy hawt hin In gestest vncz an den hals so wehallt [77v] den hals hin vor vnd vber sturcz dy hawt vber das glas vnd pints mit ainem vadenn zw vnd nym das huen vnd wirfs auf ain fleisch vnd las syedenn vnd wan es gesotenn ist So hakch das praet chlain vnd nym dar zue ayr salua vnd petersill vnd gewurcz es woll ab vnd plas in das glas so tuet sich das huen auf das huen auf So tue dy fuell dar in vnd wann dy hawt voll ist so vermachs woll vnd das dy hawt nicht hin ein vall vnd das auch chain wasser dar ein schoem vnd tues in einen hauen vnd gews wasser dar an vnd hakch es zw vnd las siedenn so wirt es sich strekchen in dem glas das man sicht sein fues vnd seinen ganczen potig flugell vnd hals [78r] vnd gibs hin zue tisch fur ain gut essen

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