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.

Ayr in der vasten im pheffer

Metadata:

Erlangen, Universitätsbibliothek Erlangen-Nürnberg , MS.B 37 Source Collection: Er2, fol. 065vRecipe Nr. 81 Dating: 15th c.Origin: Probably NurembergLang: Bavarian

Similar recipes:

Same title: No English title providedShared ingredients: er2.81, pa1.47Same ingredients in following recipe: 1Same tools in following recipe: 0

Categories:

Main ingredient: -Preparation: -Type: -

Ayr in der vasten im pheffer Item ayr Im pheffer in der vasten mach also nym ij libra mandell vnd stos gar chlain vnd tue zukker vnd ein wenig wasserr dar czue so wirt oll dar von er darffs nicht lassenn siedenn vnd dew milich schol dikch sein so mag er die ayr dauon gemachenn was er will nym ein wenig milich vnd tue saffran dar in vnd mach tutter als die haesell nues vnd leg ein weis tuch auf die hant vnd mach ein lueg vnd leg das tutterlein dar ein vnd das [66r] weys dar vber das es gestald werd als ein henn ay vnd mach ir auff ain essenn vnd wasch 1/2 libra weinper gar schoen vnd reibs chlain vnd ein geschnitew semell vnd tue es in ein prue vnd slach durich mit einez suessenn wein vnd nim dar zue zukker vnd pheffer das hayssent ayr im pheffer etc.

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