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.

Item ain essen von ainer leber etc.

Metadata:

Erlangen, Universitätsbibliothek Erlangen-Nürnberg , MS.B 37 Source Collection: Er2, fol. 049rRecipe Nr. 23 Dating: 15th c.Origin: Probably NurembergLang: Bavarian

Similar recipes:

Same title: No English title providedShared ingredients: er2.23Same ingredients in following recipe: 2Same tools in following recipe: 2

Categories:

Main ingredient: -Preparation: -Type: -

Item ain essen von ainer leber etc. Item Nym die leber vnd hakch sy also rahe vnd hakch einen pekch chlain vnd vnd sneyd ein semlein prot wurflat [49v] vnd slachs x ayr darunder vnd mach es ab mit guttem gewurcz Nym Smalcz in ein phannen vnd tue es als mit sampt darein vnd rurs auf mit dem fewer das es nicht an prinne vnd wann es nue hert ist wordenn vnd slachs auf das necz vnd prat es mit speylenn auf ainen rost wann es nu gepratenn ist so sneyd es zu scheibenn vnd was prosenn dauon komen Die reib vnd slach sy durich ein tuch vnd mach es ab mit guttem wein vnd gewurcz vnd gewss auf die leber etc.

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