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.

Beef liver in liver sauce

Wilt du machen ein guot lebern .

Metadata:

München, Universitätsbibl., Cim. 4 (= 2° Cod. ms. 731)Source Collection: M11, fol. 160rRecipe Nr. 31 Dating: approx. 1345-1354Origin: WürzburgLang: East Franconian

Similar recipes:

Same title: m11.31, ds1.30Shared ingredients: m11.31Same ingredients in following recipe: 6Same tools in following recipe: 0

Categories:

Main ingredient: offalPreparation: pureeType: savoury

Wilt du machen ein guot lebern . Nim ein rindes lebern die niht steineht si vnd snit sie an fuenf stuecke vnd lege sie vf einen rost vnd brat sie also sie sich hat gesuebert so wasche sie in warmen wazzer oder in sode also veizt sude daz vnd laz sie braten gar vnd nim sie denne abe vnd lazze sie kalden vnd besnit sie schone vnd nim denne ein halb stuecke vnd stoz ez in eynem moerser vnd stoz dar zvo ein rinden geroestes brotes tuo pfeffer dar zvo vnd ingeber daz ez scharfp werde vnd nim ein wenic anis vnd mal daz mit ezzige vnd mit honicsaume vnd erwelle ez biz ez dicke werde vnd laz ez kalt bliben vnd lege dor in der lebern als vil du wilt vnd zvo der hochzit gibz vuer hirz lebern vnd des wilden swines lebern mache auch also . vnd nach dirre manunge erdenke auch an der spise .

M11 - "München, Universitätsbibl., Cim. 4 (= 2° Cod. ms. 731)"