CoReMA

Cooking Recipes of the Middle Ages

HELP

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 salsen mus mir dort zue han

Metadata:

Erlangen, Universitätsbibliothek Erlangen-Nürnberg , MS.B 37 Source Collection: Er2, fol. 087rRecipe Nr. 142 Dating: 15th c.Origin: Probably NurembergLang: Bavarian

Similar recipes:

Same title: No English title providedShared ingredients: er2.142Same ingredients in following recipe: 3Same tools in following recipe: 0

Categories:

Main ingredient: -Preparation: -Type: -

Ein gut salsen mus mir dort zue han Ein gutt salssenn mues wir darzue hann [87v] prawn gruen weys wie dw wild de weys dy gett von mandell dar dy garen nym an die stat ob dw dem mandell nicht hast nues an der stat vnd zukker must dar zue hann mit wein las sy durich gann czwo weys Ingwer nym auch dar czue Czue prawnner varib mustu han weinper dy reib chlain so wirt dy varib prawnn vnd de slach mit guttem wein durich wildw dy salssen guet hann so tue ainen zukker dar ann So magstu guette salssen hann etc.

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