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 essen von hunr fuessen

Metadata:

Erlangen, Universitätsbibliothek Erlangen-Nürnberg , MS.B 37 Source Collection: Er2, fol. 090vRecipe Nr. 153 Dating: 15th c.Origin: Probably NurembergLang: Bavarian

Similar recipes:

Same title: No English title providedShared ingredients: er2.153Same ingredients in following recipe: 1Same tools in following recipe: 1

Categories:

Main ingredient: -Preparation: -Type: -

Ein gut essen von hunr fuessen Item wildw ein guett chost haben habenn dy gett von huener fuessen dar de scholt fullenn lassen vnd nym ein guett magers chalbfleisch vnd hakch das chlain vnd mach das ab mit guttem gewurz vnd wirffs in dy full gancze [91r] negell wildu es auf ain essen so nym czway ayr dar ann vnd dy full werait sey so mach dan chlaine chnodell dar aufs aus vnd tue dy full dan in de chla vnd nym dan ein fleisch pruee vnd las woll syeden in einer phann vnd tue dy chla dar in vnd wan si nue gestrekt sein so nym einen chessell vnd nym susse pruee dar in vnd las siedenn an dy stat als lang vncz das es sein genueg hat vnd dw muest auch eben warten das sy nicht versoten werdenn vnd gutte prue soltu dar czue haben machenn von dem haubt chraegen vnd leber daz stos mit guttem gewurcz chlain so wirt dye prue rain vnd slachs dan durich ein tuech

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