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.

Einen pelcz mach also

Metadata:

Erlangen, Universitätsbibliothek Erlangen-Nürnberg , MS.B 37 Source Collection: Er2, fol. 063rRecipe Nr. 75 Dating: 15th c.Origin: Probably NurembergLang: Bavarian

Similar recipes:

Same title: No English title providedShared ingredients: wo7b.72, er2.75Same ingredients in following recipe: 2Same tools in following recipe: 0

Categories:

Main ingredient: -Preparation: -Type: -

Einen pelcz mach also Item einen pelcz mach also Nym wasser vnd mell vnd mach ein derben tayg der eins dawms dikch sey vnd ander halb spann prayt vnd mach [63v] dar nach einen tayg von ayrenn vnd uon mell als sam haydnischen pleter das sy duen sein vnd all geleich gross vnd nym ein rain sweineins smalcz vnd gestossenn zukker vnd ein hundert pleter oder mer auf den terbenn tayg vnd leg das erst platt das dw hast gemacht das leg darauff vnd neczs mit sweinein smalz vnd streych ainen zukker dar auff vnd mit einen vederen pestreychs mit sweinem smalcz vnd tue ym allem als dem erstenn vnd wann sy alle auf ain ander ligenn so mach ain teribenn tayg als den vnderenn vnd scholl als lankch sein das er vndenn abhin get vnd necz das vnder mit einem ay vnd vmb wincz schoen als als ein chrapphell secz in einen ouen [64r] vnd las pachenn gar woll vnd gibs hin etc.

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