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 Lunkchmues

Metadata:

Erlangen, Universitätsbibliothek Erlangen-Nürnberg , MS.B 37 Source Collection: Er2, fol. 095vRecipe Nr. 165 Dating: 15th c.Origin: Probably NurembergLang: Bavarian

Similar recipes:

Same title: No English title providedShared ingredients: er2.165Same ingredients in following recipe: 0Same tools in following recipe: 0

Categories:

Main ingredient: -Preparation: -Type: -

Ein gut Lunkchmues Wildw machen ein lunkchmuees von einem Rech So nym dy lungell von dem rech vnd sneid es zue stukchenn vnd tue es in ein chessell vnd gews wein dar auff vnd nym dye varib von dem rech Dar zue vnd streichs mit ein ander durich ein schens tuech vnd gews auff das lungell vnd schneid spekch dar auff salcz ein mas vnd las siedenn vnd rur es das nicht an prin wan es schir gesoten ist so hakch es chlain vnd nym ain weys prott weschneid das woll vnd legs in dy Suppenn wen das prot waich ist So nym es wider dar aus vnd tue es indas lungell vnd nym ayr tutter dar czwe vnd hakch es mit [96r] ein ander chlain gewuercz woll mit pfeffer mit neglein vnd tue es wider in de Suppein vnd las vnd gibs dan zue Tisch etc.

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