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.

Chicken gizzard, unfamiliar

Von huener maegen etwas selczams zue kochen .

Metadata:

Basel, UB Basel, AN V 12Source Collection: Bs1, fol. 078vRecipe Nr. 198 Dating: 1460Origin: place of origin unknownLang: Bavarian-Alemannic

Similar recipes:

Same title: bs1.198Shared ingredients: bs1.198Same ingredients in following recipe: 3Same tools in following recipe: 0

Categories:

Main ingredient: poultry offalPreparation: -Type: show dish

Von huener maegen etwas selczams zue kochen . Item Nym maegen der auf ein essen genuog sej vnd nym ain lot hausen plater vnd seud die das die zer gee [79r] In ainem wasser vnd schlach es mit durch vnd wenn es nun durch geschlagen ist So sol die milich dick sein als du die mandel milich geust Die milich geuss In den hafen zue der hausen plater vnd ruer es durch einannder vnd thue zucker darein vnd machs mit einem wenigen schmalcz vnd geuss dornach In ain tewffe schuessel wann sy kalt worden ist So wirt sy hert . So soltu denn den kaesz thuen auf ein anndre schuessel die nicht zue weitt sey Als ain kaesz nappff vnd besteck den kaeß mit nuss keren kannstu sein nicht aus der schuessel pringen So schneid es zue czwaien stucken vnd legs In ain anndre schuessel das es nicht zue samen gee vnd geuss nuss milich daran .






Bs1 - "Basel, UB Basel, AN V 12"