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.

aber vonn maurochen

Metadata:

Erlangen, Universitätsbibliothek Erlangen-Nürnberg , MS.B 37 Source Collection: Er2, fol. 089vRecipe Nr. 150 Dating: 15th c.Origin: Probably NurembergLang: Bavarian

Similar recipes:

Same title: No English title providedShared ingredients: er2.150Same ingredients in following recipe: 1Same tools in following recipe: 0

Categories:

Main ingredient: -Preparation: -Type: -

aber vonn maurochen Item wildu machen maurochen auff ain plat So nym chelber lungell vnd hakch dy chlain vnd sewd sides erstenn vnd hakch ein ay dar vnder vnd tue darin stupp vnd geribens proett vnd hakch es gar chlain vnd mach ain holcz zue paydenn seytten gespiczig sey vnd mitten gros als dy maurochenn vnd streich der full dan an das holcz vnd mach es vmb vnd vmb vnd das es enmitten gros sey vnd pachs in einer phannen mit holcz mit alle vnd schneid es dan mitten von ein ander vnd zeuchs ab dem holcz so sind ir czwo also machstu ir machen wie vil du wild vnd mach gutte full von ayrenn vnd full dy maurochenn da mit vnd mach dan ein gruens [90r] plat von ayren vnd petersill vnd las das nicht vast pachenn inder phanne vnd sturcz dy maurochenn dar auff vnd las hafften an ein ander vnd richt es dan an das magstu geben in welcher czeit des Iars dw wild vnd mach es nicht gell so ist es recht gestallt als maurochenn etc.

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