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.

Pratten von vischen

Metadata:

Erlangen, Universitätsbibliothek Erlangen-Nürnberg , MS.B 37 Source Collection: Er2, fol. 081vRecipe Nr. 127 Dating: 15th c.Origin: Probably NurembergLang: Bavarian

Similar recipes:

Same title: No English title providedShared ingredients: er2.127Same ingredients in following recipe: 5Same tools in following recipe: 2

Categories:

Main ingredient: -Preparation: -Type: -

Pratten von vischen Wildw machenn halb prattenn vischen vnd von mandell So nym ainen hechten vnd hakch in chlain vnd tue dar vnder geriben prot vnd stupp es woll vnd dan einen hulczen spiss der eben sey vnd streich dy full dar an vnd machs gleich sam ain hyrssenn pratten vnd leg es zw dem fewr vnd prats sawber vnd begews mit putteren oder mit oell vnd wann es geprattenn ist so zuech ab dem spis also gancz vnd nym dy dikch mandel milich vnd hausenplater dy gesotenn sein vnd tue zukker genug dar ein vnd tues in ainer sawbre phann vnd machs gell genueg vnd verchlen den praten mit tayg vnd tue In in ain chlains [82r] heffen das er auffwercz ste vnd gews dy milich in den praten vnd las stenn vncz das hert werd vnd schneits dan zue duennen scheibenn vnd gibs dan enweg das hayst dann ein guldein spigell etc.

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