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.

Aber ain guet essenn etc.

Metadata:

Erlangen, Universitätsbibliothek Erlangen-Nürnberg , MS.B 37 Source Collection: Er2, fol. 049rRecipe Nr. 22 Dating: 15th c.Origin: Probably NurembergLang: Bavarian

Similar recipes:

Same title: No English title providedShared ingredients: er2.22Same ingredients in following recipe: 3Same tools in following recipe: 0

Categories:

Main ingredient: -Preparation: -Type: -

Aber ain guet essenn etc. Item Nym Spekch vnd hakch den chlain vnd semlein prot das sneyd chlain als die wurffell nym ayr vnd ayr vnd zeslach die garwoll vnd ruer es als durich einander mit guttem gewurcz vnd full denn magen vnd das waempell damit vnd wann es nue gesoten ist So sneyd es zu scheibenn vnd legs zu dem kroess so wirt es ein gut essen

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