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.

Item ein hubs pachenns etc.

Metadata:

Erlangen, Universitätsbibliothek Erlangen-Nürnberg , MS.B 37 Source Collection: Er2, fol. 055rRecipe Nr. 48 Dating: 15th c.Origin: Probably NurembergLang: Bavarian

Similar recipes:

Same title: No English title providedShared ingredients: er2.48, b4.56, bs1.32, w1.58Same ingredients in following recipe: 0Same tools in following recipe: 0

Categories:

Main ingredient: -Preparation: -Type: -

Item ein hubs pachenns etc. [55v] Item Nym von xxxij ayren das weys pesunder vnd die tutteren pesunder wann sy nu hert gesoten sind so hakch das weys gar chlain vnd slach durich ein tuech mit Semell mell vnd tue zukker vnd ein wenig salcz darvnder vnd chaynen Saffrann vnd denn Tutter tue gleich also vnd gylbs es gar woll und gews ygleich es pesunder in ain pecher vnd darczue soltu habenn ain geleims dekchell In die pekcher vnd yeder pekcher gelochert sein an dem podem vnd Drukch es also gancz vnden aws vnd schreukchs es in der phann vber ein ander wie du wild das ist ain hubs pachenes etc.

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