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.

Guet chuchen mach also

Metadata:

Erlangen, Universitätsbibliothek Erlangen-Nürnberg , MS.B 37 Source Collection: Er2, fol. 084vRecipe Nr. 135 Dating: 15th c.Origin: Probably NurembergLang: Bavarian

Similar recipes:

Same title: No English title providedShared ingredients: er2.135Same ingredients in following recipe: 3Same tools in following recipe: 0

Categories:

Main ingredient: -Preparation: -Type: -

Guet chuchen mach also Item Wildw machen Gutt chuchen so nym gutt semell mell vnd tue das in ein char vnd slach ayr dar ein vnd ruer es mit ainem lopffell so du dikchest mugst vnd salcz es zue massen vnd scheubs dann also weys in ain heffenn als gros als dy fewst das sein gutt ayr chuchen Wildu machen gutte ayr prue von mandell vnd von wein so stos den [85r] mandell chlain und streich in mit wein durich ain tuech vnd tue dar in ingwer vnd ain winczige prue von den durren vischenn ob du der visch prue nicht hast so gews ein wenig wasser dar vnder vnd machs gell und wan du an richtenn wild so schneid dar in petersill vnd semell wurflat das machstu geben an den charfreitag fur ain essenn oder suppen etc.

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