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.

Ain arbays mus

Metadata:

Erlangen, Universitätsbibliothek Erlangen-Nürnberg , MS.B 37 Source Collection: Er2, fol. 060rRecipe Nr. 64 Dating: 15th c.Origin: Probably NurembergLang: Bavarian

Similar recipes:

Same title: No English title providedShared ingredients: b2.4, b3.1, b3.16, b4.103, b4.30, b4.55, b4.69, b4.70, b4.71, b4.72, b4.91, bs1.101, bs1.178, bs1.204, bs1.204#sub2, bs1.205, bs1.206, bs1.27, bs1.288, bs1.288#Alt_title_1, bs1.94, bs1.98, gr1.214, gr1.249, gr1.47, gr1.48, h2a.17, h2b.8, k1.112, k1.48, k1.49, m11.48, pa1.58, so1.27, so1.30, so1.85, w1.107, w1.30, w1.57, w1.71, w1.72, w1.73, w1.74, w1.94, w4.138, w4.24, w4.87, w4.89, w4.93, w4.94, w4.97, w4.98, a1b.30, a1b.4, a1b.83, bs2.9, ds1.46, ds1.60, wo1c.3, wo7a.18, wo7a.18#sub1, wo7a.192, wo7a.262, wo7a.262#Alt_title_1, wo7a.263, wo7a.269, wo7a.287, wo7a.290, wo7b.21, wo7b.21#Alt_amount_2, wo7b.233, wo7b.235, wo7b.75, wo7b.75#Alt_ingredient_2, wo7b.76, wo7b.76#Alt_ingredient_1, wo7b.78, wo7b.93, wo8.136, wo8.136#sub1, wo8.225, wo8.265, wo9a.101, wo9a.103, wo9a.104, wo9a.127, wo9a.53, wo9a.6, er2.64, er2.65, er2.66, er2.67Same ingredients in following recipe: 1Same tools in following recipe: 1

Categories:

Main ingredient: -Preparation: -Type: -

Ain arbays mus [60v] Nym Arbais dew woll geribenn sein da mach mues von wie dw wild chalt oder waermm Das chalt gews auff schussell vnd wan es gestondenn sey So schneid in der mit czwir durich vnd nym das mitter taill aus vnd gews seniff dar auff oder dar In etc.

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