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 ain gucz geprests von ainem slein etc.

Metadata:

Erlangen, Universitätsbibliothek Erlangen-Nürnberg , MS.B 37 Source Collection: Er2, fol. 056rRecipe Nr. 50 Dating: 15th c.Origin: Probably NurembergLang: Bavarian

Similar recipes:

Same title: No English title providedShared ingredients: er2.50Same ingredients in following recipe: 0Same tools in following recipe: 0

Categories:

Main ingredient: -Preparation: -Type: -

Item ain gucz geprests von ainem slein etc. Item Nym ein Slein vnd ainen hechten oder ander visch vnd sewd die ab vncz an die stat vnd prich sy dann mit der hant vnd tue die graet dauon vnd ain lott der haussenpleter in der vischpruee die gewurcz woll vnd das der prue nicht zeuill sey vnd musch die visch mit der prue durich ein ander mit der hannt vnd tues auf ain zwiualtiges tuech zwischen czwayer preter vnd swaer mit zwayer oder dreyer zentenn swar vnd las chalt werden [56v] Nym Dann leczeltenn den reib chlain vnd zukker darvnder vnd mach es ab mit guttem gewurcz vnd Saffrann vnd nym dar In 1/2 virdung weinper vnd las chalten vnd sneyd dann die visch zue stukchenn vnd gews das gesupp dar auff das ist ain gucz geprests

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