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.

Ain essen von ayren

Metadata:

Erlangen, Universitätsbibliothek Erlangen-Nürnberg , MS.B 37 Source Collection: Er2, fol. 092rRecipe Nr. 155 Dating: 15th c.Origin: Probably NurembergLang: Bavarian

Similar recipes:

Same title: No English title providedShared ingredients: bs1.249, wo3b.47, er2.155Same ingredients in following recipe: 2Same tools in following recipe: 0

Categories:

Main ingredient: -Preparation: -Type: -

Ain essen von ayren Item wildu von ayren etwas han von tutter get es an hundert ayr mustu han ein virtall wein geus dar an das ist dy recht mass vnd frischen putter mustu auch hann vnd ob du nicht putter hast so nym gucz smalcz an dy stat wildw aber guecz gemues han so must welisch wein dar czwe hann vnd wen es nue gesoten ist so soltu es ruren das es schlecht werd als ein glas vnd scholt zukker dar zue hann also wirt das mus gut gestan etc.

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