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.

ain galrat mach also

Metadata:

Erlangen, Universitätsbibliothek Erlangen-Nürnberg , MS.B 37 Source Collection: Er2, fol. 094rRecipe Nr. 162 Dating: 15th c.Origin: Probably NurembergLang: Bavarian

Similar recipes:

Same title: No English title providedShared ingredients: er2.162Same ingredients in following recipe: 2Same tools in following recipe: 0

Categories:

Main ingredient: -Preparation: -Type: -

ain galrat mach also Wildw Machenn ain lautter galratt So nym hechtenn vnd schueppen vnd haws zue stukchen vnd tue es in ain chessell vnd gews dar auff wein vnd esseych [94v] vnd wasch in woll vnd darnach schreichs durich ain tuech vnd secz zue vnd las syedenn salcz vnd schawms Rain vnd tue den hecht dar in vnd las in darin syeden vnd tue gut gewurcz dar ein vnd zukker dar vnder wen der dan gesotenn ist so gews ab das soett vnd leg dy stukch in ein silber las das soett pey dem fewr sten das nicht chalt werd vnd gews ab in ainen anderen toph das dikche an dem poden weleib vnd gews dann auf den hecht vnd strawe rosen dar auff vnd las si chalt werden vnd verstekch sy mit vergulten mandel cherenn vnd gibs hin etc.

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