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.

Pastry, fried

Ain gepachens mach also

Metadata:

Basel, UB Basel, AN V 12Source Collection: Bs1, fol. 049vRecipe Nr. 120 Dating: 1460Origin: place of origin unknownLang: Bavarian-Alemannic

Similar recipes:

Same title: bs1.120, gr1.25, wo1a.16Shared ingredients: bs1.120Same ingredients in following recipe: 2Same tools in following recipe: 0

Categories:

Main ingredient: doughPreparation: pastryType: -

Ain gepachens mach also Item mach ain taig von ayren so du aller hertest [50r] muegest den faerb vnd walg darauss duenne pletter als die pfannczelten vnd pach die In schmalcz vnd nymm ain guoten wein vnd halb als vil hoenigs vnd er woelle das vnndereinannder vnd zeuch das pachens da durch wenn du es wild aneRichten .






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