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 gute Sulcz von vir stukchen

Metadata:

Erlangen, Universitätsbibliothek Erlangen-Nürnberg , MS.B 37 Source Collection: Er2, fol. 045vRecipe Nr. 5 Dating: 15th c.Origin: Probably NurembergLang: Bavarian

Similar recipes:

Same title: No English title providedShared ingredients: er2.5Same ingredients in following recipe: 0Same tools in following recipe: 0

Categories:

Main ingredient: -Preparation: -Type: -

Item Ein gute Sulcz von vir stukchen Item Ein Sulcz von vir stukchen Swarcz gruen Rot vnd weyss Darczue nym hawsenpleter vnd die Swarcz mach also nym honikg vnd mel vnd prenn das in einer phanne vnd wann es nwe erchaltent So stozzes chlain so hastu swarcze varib Gruen mach von petersill als vor Rott [46r] von Saffran weyzzs mach ausz der pruee uon den hunern gewurczt mit weysserr Ingwer vnd mit pareis kornnlein vnd nym 1/2 libra mandell geribenn vnder die pruee So wirt sy gancz weys vnd wann dw die Sulcz also gancz weys hast geseczt So sneyd sy an vird taill vnd gawess auf yedenn taill sein varib als vor geschriben stet vnd secz Sy wider zesam vnd den Swarczen taill westekch mit albrein negelein vnd Die anderen mit guldein vnd die Rotten mit mandellen etc.

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