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.

Einen gefulten hechten mach also

Metadata:

Erlangen, Universitätsbibliothek Erlangen-Nürnberg , MS.B 37 Source Collection: Er2, fol. 051vRecipe Nr. 34 Dating: 15th c.Origin: Probably NurembergLang: Bavarian

Similar recipes:

Same title: No English title providedShared ingredients: b4.12, bs1.194, w1.12, er2.34Same ingredients in following recipe: 0Same tools in following recipe: 0

Categories:

Main ingredient: -Preparation: -Type: -

Einen gefulten hechten mach also Item Einen gefultenn hechtenn mach also Sneyd die hewt vor pey dem haubt ab vnd ledig den visch gancz aus aus den schuppen due die graet dauon vnd nym auch aynen ainen anderen visch dar vnder vnd hakch sy gar chlain nym dar vnder perchtram ysopp abruten saluan vnd petersill vnd gutt [52r] gewurcz das hayst dann Ein May hecht full die hawt gancz Damit vnd das haubt mach mit einen speill hinwider an vnd full die flos vnd mund vnd prat In schon wann es aber nicht vastag ist So nym ayr vnd ophell darvnder

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