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 gut gamsLies: 'gruens'.Read: 'gruens'. fleisch etc.

Metadata:

Erlangen, Universitätsbibliothek Erlangen-Nürnberg , MS.B 37 Source Collection: Er2, fol. 056vRecipe Nr. 51 Dating: 15th c.Origin: Probably NurembergLang: Bavarian

Similar recipes:

Same title: No English title providedShared ingredients: er2.51Same ingredients in following recipe: 0Same tools in following recipe: 0

Categories:

Main ingredient: -Preparation: -Type: -

Item gut gams Read: 'gruens'. fleisch etc. Item wildw Gruens fleisch von sand Mertenn tag vncz auf denn Sumer pehaltenn welchlay fleisch es sey das leg pesunder aynem Swein sneyd die orenn ab vnd die fuezs pey dem knye vnd las Im salcz ligen drey wochen also gancz vnd nym es nicht an die plozsenn hend darnach tue die sulcz dauon vnd sewd die gar woll vnd schawem sy rain so wirt sy lautter als ein wein vnd leg die eren oder das fleisch in ein vaslein vnd [57r] gews die Sulcz wider auf das Das sy das gancz bedeche vnd bebaer es woll vor lufft vnd gee nicht vill darczue etc.

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