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

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Gesulczt mandell

Metadata:

Erlangen, Universitätsbibliothek Erlangen-Nürnberg , MS.B 37 Source Collection: Er2, fol. 096vRecipe Nr. 167 Dating: 15th c.Origin: Probably NurembergLang: Bavarian

Similar recipes:

Same title: No English title providedShared ingredients: er2.167Same ingredients in following recipe: 2Same tools in following recipe: 1

Categories:

Main ingredient: -Preparation: -Type: -

Gesulczt mandell [97r] Wildu machen gesulczt mandell dy dreyerlay gestalt habent so nym haussenplater dy versewd in waserr schon vnd nym dan dikch mandell milich vnd nym dan petersill vnd hakch den gar chlain vnd Reib in in einen scherbenn chlain vnd nym das drittaill der mandell milich dar vnder vnd zukkers woll ab Das wirt dan ein gute gruen varib vnd nym dise czway taill vnd dy sewd in einer phannen vnd zukkers woll ab vnd las es dan siedenn in der phan vnd geus ain taill aber weys auf ain phandel vnd dan der drit taill mach geleich gell vnd geus das auch auf ain phandell vnd las es sten vnd sewd dan dy gruen varib auch in ain phandlein vnd geus dan auff ein phannen aber las auch sten das es hert werd [97v] alzo hastu der dreyerlay varib grueen weys gell vnd heb es dan vber das fewr vnd pald her wider ab vnd slach es auf ain pankch vnd sneid es dan schachzalatt vnd les es auf dy schussell ain weill weys ain weill gell ain weill gruenn pis das dy schussell vol wirt vnd gib es dann weg etc.

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