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.

Zue Einer geprattenn milich

Zue Einer geprattenn milich Item Nym milich vnd ayer geleich vnd chlopff die vast vndereinander vnd tue saffran daran vnd tue es dan in einen hafenn vnd leg daz in ein siedundes wasser in einen chessell also daz das wasser in den hauen nicht gee vnd laz darin siedenn wiss es darin gestukt Darnach schut es auff ein weis tuech vnd webaer es daz das wasser dauon seich so wirt es hertt als ein kaes Darnach ze sneid ez als ein autter vnd stoz es an einen spis vnd wratz auff einen rost vnd tue gewuercz dar auff vnd wegeuz mit Smalcz vnd gib es zue Essenn etc.

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