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.

Fieldfare, with liver sauce

ein leber sulcze von rechaltern vogelen

Metadata:

Berlin, Staatsbibliothek – Preußischer Kulturbesitz –, Handschriftenabteilung, Ms. germ. fol. 244 Source Collection: B1, fol. 290rRecipe Nr. 34 Dating: ca. 1445Origin: area of MainzLang: Rhine Franconian

Similar recipes:

Same title: b1.34Shared ingredients: b1.34Same ingredients in following recipe: 2Same tools in following recipe: 0

Categories:

Main ingredient: offalPreparation: -Type: -

Wiltu machen ein leber sulcze von rechaltern vogelen so nym die vogel vnd bereyt sie schone vnd lasz die magen gancze dain vnd erwelle sie in einer pannen mit fleische bruewe dar nach brait sie in smalcze So nym dan ein leber von eime schaff odir von eime kalbe vnd stosz die wol vnd nym also vil brots auch darczu vnd gusz wenig wins vnde esziges dar ane vnd slach isz durch ein duche vnd worcze isz vnd verbe isz wol vnde laisz isz erwallen vnd gip die vogel darueff

B1 - "Berlin, Staatsbibliothek – Preußischer Kulturbesitz –, Handschriftenabteilung, Ms. germ. fol. 244"