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 plamentschir

Metadata:

Erlangen, Universitätsbibliothek Erlangen-Nürnberg , MS.B 37 Source Collection: Er2, fol. 080rRecipe Nr. 124 Dating: 15th c.Origin: Probably NurembergLang: Bavarian

Similar recipes:

Same title: No English title providedShared ingredients: er2.124Same ingredients in following recipe: 0Same tools in following recipe: 1

Categories:

Main ingredient: -Preparation: -Type: -

Ein plamentschir Item Wildw machenn plameentsschir So nym alte huener vnd sewdt dy vnd nym das prett von den prusten vnd hakchs chlain vnd nym dann ein dikch mandell milich vnd leg das prett dar In vnd nym ein wenigs Reysch dar vnder vnd nym ain schone phannen vnd tu es dar ein vnd zukkers genueg auch [80v] dar ein vnd tue dar in ain hulczein lofflein vnd tue auch dar in guets sweineins smalzcz vnd seczs auff ain gutte glued vnd rur es das chlar vnd weys peleib Also maschtu auch plamentschir von gutten hechten machenn vnd sawd den hechten in wasser vnd las den graet dauon vnd hakch das prett chlain vnd tue es in dikche milich von mandell vnd tue zukker genug dar in vnd putteren tue auch dar in vnd tue es in ein schone phanne vnd secz auf ain gutte glued vnd ruer es das chlar vnd lautter weleib vnd versalcz nicht etc.

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