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.

Figs, to preserve

von veigen ein ze machen

Metadata:

Basel, UB Basel, AN V 12Source Collection: Bs1, fol. 049rRecipe Nr. 117 Dating: 1460Origin: place of origin unknownLang: Bavarian-Alemannic

Similar recipes:

Same title: bs1.117, wo1a.13, wo3b.68, wo7b.169Shared ingredients: bs1.117, er1.7, wo1a.13, wo3b.68, wo7a.26Same ingredients in following recipe: 0Same tools in following recipe: 2

Categories:

Main ingredient: fruitPreparation: preserveType: household tip

von veigen ein ze machen Item stoesz sechs veigen an ain spislein vnd mach der wie vil du wild vnd seud sy In ainem kessel oder In ainem hafen vnd geuss geleich wein vnd wasser daran Dornach nym prot vnd leczellten geriben vnd thue das an die suppen von den veigen vnd nym essich vnd hoenig vnd treib das durch ain tuoch oder durch ein sib gewuercz vnd faerbs vnd erwoelle das In ainer pfannen vnnder einannder vnd leg die veigen In ain rains vass [49v] Vnd geuss das daran Vnd wenn du das an richtest So gib es hin kalt .

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