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.

Ein gutz pachens

Metadata:

Erlangen, Universitätsbibliothek Erlangen-Nürnberg , MS.B 37 Source Collection: Er2, fol. 078vRecipe Nr. 121 Dating: 15th c.Origin: Probably NurembergLang: Bavarian

Similar recipes:

Same title: No English title providedShared ingredients: er2.121Same ingredients in following recipe: 4Same tools in following recipe: 0

Categories:

Main ingredient: -Preparation: -Type: -

Ein gutz pachens Item wildw machen ein gucz pachens So zu slach ayer gar chlain vnd schneid semell wurfflat dar vnder vnd machs gell vnd sneid muscat auch chlain dar vnder vnd mach ein smalz In einer phann vnd mach von halben [79r] taill ein platt vnd tue das selb platt her aus vnd mach von disem taill auch ein platt und las dar In ligenn vnd nym das gerost apphell vnd gepratne Rephwner ob du der nicht hast so Iunge huener oder taubenn vnd leg gerost opphell auf das plat vnd gehalviretaele huner leg auch dar auff vnd habs dan vber ain glued vnd zu slach dan czway ayr vnd gews dan vmb vnd vnb der orter so werdenn dy pleter gancz vnd mach dan ain sawbers honikg vnd tue guet gewurcz dar ann vnd prich ein loch durich das plat vnd gews das honikg dar in vnd las vber all dar in hin vnd her lauffen vnd versalcz nicht das ist ein edle [79v] speis vnd gibs hin dan zue essenn etc.

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