CoReMA

Cooking Recipes of the Middle Ages

HELP

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.

Chantarelle pastry

Ein essen von gepackenn

Metadata:

Basel, Universitätsbibliothek, Cod. D II 30Source Collection: Bs2, fol. 305vRecipe Nr. 40 Dating: late 15th c. to early 16th c.Origin: place of origin unknownLang: East Franconian-Bavarian

Similar recipes:

Same title: h2a.55, bs2.40, wo3b.187Shared ingredients: wo10c.84, wo10c.85, wo1b.23, wo1c.5, wo3b.71, wo7a.143, wo7a.218, wo7a.219, wo7a.220, wo7b.130, wo7b.199, wo7b.36, wo7b.72, wo8.257, wo8.263, wo8.269, wo8.275, wo8.284, wo9a.40, b4.210, b4.224, b4.235, br1.26, gr1.19, gr1.193, h2a.45, h2b.29, w1.212, w1.236, k1.109, k1.110, k1.111, k1.54, k1.87, so1.15, so1.61, so1.82, so1.83, so1.84, bs2.16, bs2.40, er1.10, b1.42, wo10c.28Same ingredients in following recipe: 2Same tools in following recipe: 1

Categories:

Main ingredient: -Preparation: pastryType: Siedegebaeck (deep fried)

Ein essen von gepackenn [306r]Item wiltu machen ein pachens heisset pfifferling so mach einenn taig als zu einem haidnischen taig als du ein vrhab wolst verste sein nicht so mach dar auch clein pletter als dy pfifferling eins merrer daz ander mynder vnd wenn du dy pletter gemacht hast so wart daz sie dick sein vnd an den orten nit zu duen sein vnd thu sie in ein pfannen mit smalcz vnd pack sie dor Innen vnd uber schrenck dy pletter zu ein ander auff deiner hant als ein crape vnd sturtz sie dann zu samen mit den zipfen so hastu zwir gesturtz vnd wirffs Inn dy pfannen vnd lasz packenn




Bs2 - "Basel, Universitätsbibliothek, Cod. D II 30"