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.

Item wildu machen chros ayr

Metadata:

Erlangen, Universitätsbibliothek Erlangen-Nürnberg , MS.B 37 Source Collection: Er2, fol. 085rRecipe Nr. 136 Dating: 15th c.Origin: Probably NurembergLang: Bavarian

Similar recipes:

Same title: No English title providedShared ingredients: er2.136, w4.55, wo3b.27Same ingredients in following recipe: 0Same tools in following recipe: 1

Categories:

Main ingredient: -Preparation: -Type: -

Item wildu machen chros ayr Item Wildw machenn wildu machen chros ayr so sewd dy ayr das sy tutter waich werden vnd mach dan ein scheiblacz lochell in das ay vnd tue her aus denn tutter mit einem spislein das das weys in der schall peleib vnd hakch petersill chlain vnd reib in in dem ribscherbenn vnd reib den tutter dar vnder vnd tue ein smalcz in ein phann vnd rur das durich ein ander vncz das es sein genueg gewint vnd mach es nicht zue hertt ob dem fewr vnd full es dan [85v] wider in dy schallen vnd sewd es in einer fleisch pruee wer es aber an ainen vastag so sewd das in wasser vnd las hert sieden vnd schell sy dann schonn vnd machs in ein gutte prue vnd gib sy hin Auch machstu sy gancz ab rosten Im smalcz etc.