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 gute pasteten

Metadata:

Erlangen, Universitätsbibliothek Erlangen-Nürnberg , MS.B 37 Source Collection: Er2, fol. 079vRecipe Nr. 122 Dating: 15th c.Origin: Probably NurembergLang: Bavarian

Similar recipes:

Same title: No English title providedShared ingredients: er2.122Same ingredients in following recipe: 0Same tools in following recipe: 0

Categories:

Main ingredient: -Preparation: -Type: -

Ein gute pasteten Item wildw machenn guet pastetenn So nym magers Rintfleisch czwaill taill vnd das drittaill vnslid vnd nym dar vnder vogell oder tauben oder huner vnd misch durich ein ander vnd stupp es woll ab vnd mach heuen aus rokkein mell vnd prenn das mell mit hayssem wasser ab tu vnd tue dy full inden haffenn vnd mach pleter dar vber vmb vnd vmb vnd prich ein loch oben dar ein vnd schewes dan in den offen vnd las es woll pachenn also machstu sew woll machen von guetten vischen wan du die vaist hast von vischen hast aber das vaisten nicht so nym putter an de stat vnd sneid dew visch grosser dan das Rintfleisch vnd versalcz nicht etc.

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