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.

Partridge, boiled in chicken stock

Aber von Repphueneren

Metadata:

Basel, UB Basel, AN V 12Source Collection: Bs1, fol. 031vRecipe Nr. 46 Dating: 1460Origin: place of origin unknownLang: Bavarian-Alemannic

Similar recipes:

Same title: bs1.46Shared ingredients: b4.154, bs1.46, w1.156Same ingredients in following recipe: 0Same tools in following recipe: 0

Categories:

Main ingredient: game poultryPreparation: boiledType: -

Aber von Repphueneren Item nun sol man nemen die Repphuener vnd sol sy schoen machen vnd den kragen vnd die fuesz lass da pey vnd nymm dann [32r] ain hoener pruee die suess sej vnd mach die siedennt darein vnd ain lot gannczen pfeffer waesch In schon vnd wirff In darein In die mitt der huener pruee vnd lass sieden als lanng als die huener pruee vnd lasz auch nicht versieden Schneid ain apfel lanng vnd klain vnd mit gewuercz mach In ab rain wenn du wild es ane richten erst so thue den apffel darein .

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