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 gut pres von ainem chalb

Metadata:

Erlangen, Universitätsbibliothek Erlangen-Nürnberg , MS.B 37 Source Collection: Er2, fol. 085vRecipe Nr. 137 Dating: 15th c.Origin: Probably NurembergLang: Bavarian

Similar recipes:

Same title: No English title providedShared ingredients: er2.137Same ingredients in following recipe: 2Same tools in following recipe: 1

Categories:

Main ingredient: -Preparation: -Type: -

Ein gut pres von ainem chalb Item wildw machenn ein gutte pres von einem chalb sam ein saw vnd zeuch im dye hautt ab vnd slach das fleisch zue stukchen vnd sewd sy schoenn vnd las dy haut auch woll siedenn dar vnder vnd wenn es gesoten ist so hakch das fleisch chlain vnd tue peffer vnd stupp genug dar ein vnd tue es dann in ain chessell vnd habs vber den hert vnd geus ein wenig prue dar vnder vnd nym dan tuch vnd leg ain taill der hautt dar auff vnd streich dan dye hautt vmb vnd vmb dar ann vnd slach das tuch woll dar vmb vnd [86r] vnd leg dann ein prett dar auf und swer stein vnd mach ain gutte prue von paeten semell von honikg vnd von guettem wein vnd habs dan vber das fewr mit ein ander vnd las siedenn vnd streichs durich ain tuch vnd machs ab mit guttem stupp vnd las dan dy prue chalt werdenn vnd schneid dan dye pres dar ein Also machtu sew auch machenn von chalbs chophenn dy sind gar gutt dar czue Auch wild sweinschoph da ways mays man wol wie man dye machenn schol etc.

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