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.

Eein guet hwner kroes mach also

Metadata:

Erlangen, Universitätsbibliothek Erlangen-Nürnberg , MS.B 37 Source Collection: Er2, fol. 047vRecipe Nr. 17 Dating: 15th c.Origin: Probably NurembergLang: Bavarian

Similar recipes:

Same title: No English title providedShared ingredients: er2.17Same ingredients in following recipe: 2Same tools in following recipe: 1

Categories:

Main ingredient: -Preparation: -Type: -

Eein guet hwner kroes mach also [48r] Ein guett hunerkross mach also Nym ain pfunt mandell vnd mach daraws ein milich vnd nym auch ain gesottenne hennenn und praetigs chalpfleisch darczue vnd hakch das chlain durich ein ander vnd mach darawes chugel vnd die gewurcz wol vnd seud die mit sampt dem haubt in der mandell vncz an die stat vnd wann sy gesoten sein So nym das haubt und kragenn vnd semmlein proet darunder vnd stos wol vnd slach durich Aber die fuess den magen vnd die lebarr seud besunder ab in lautteren wasser Das sy weys peleybenn vnd die selbenn prue mach in ach ab mit guttem gewurcz in einer phannen vnd gewsz sey dann auf das kros

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