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.

Item gefulten wein mach also

Metadata:

Erlangen, Universitätsbibliothek Erlangen-Nürnberg , MS.B 37 Source Collection: Er2, fol. 093vRecipe Nr. 160 Dating: 15th c.Origin: Probably NurembergLang: Bavarian

Similar recipes:

Same title: No English title providedShared ingredients: er2.160Same ingredients in following recipe: 1Same tools in following recipe: 2

Categories:

Main ingredient: -Preparation: -Type: -

Item gefulten wein mach also Item Wildw machenn ein gefulten wein so Nym weys prott vnd reib es chlain vnd tue arbays mell auch dar ein vnd pheffer Ingwer vnd salcz zukker vnd las das auff syedenn das dikch werde in dem toph vnd schuts dan auff ain wey tuech vnd pint das woll zue vnd las stain dar auf oder leg stain dar auff vnd las aus trukchen vnd nym es wider dar aus vnd schneid es in stukch vnd nym geriben mandell vnd sreichs durich ain tuech mit wasser vnd las aber sieden in einem toph vnd salcz zukker tue dar ein vnd las chalt werden vnd gews auff den wein vnd gibs hin etc.

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