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.

Curd in lent, served warm

Geysslicz in der vasten mach also

Metadata:

Basel, UB Basel, AN V 12Source Collection: Bs1, fol. 052vRecipe Nr. 132 Dating: 1460Origin: place of origin unknownLang: Bavarian-Alemannic

Similar recipes:

Same title: bs1.132, wo1a.30, wo3b.88Shared ingredients: bs1.132, wo1a.30Same ingredients in following recipe: 1Same tools in following recipe: 1

Categories:

Main ingredient: dairyPreparation: sauceType: -

Geysslicz in der vasten mach also Item Geysslicz In der vasten soltu nemen vnd lass sy ain weil stan das sy gefall . So seud sy dann vnd gewürcz sy In dem hafen vnd wann du sy dann essen wild So thue ain wenig oell In ain pfannen vnd thue den geyslicz darein vnd lass sy erwallen vnd thue ein gestüpp dar auf

*Mash in lent, served cold* (Subrecipe Nr. 1) [cooking recipe] wiltu aber annderlay geislicz So seud sy vnd geuß sy dann auf ain schuessel vnd laß sy erkalten vnd zeuch Ir die haut ab vnd mach ain mandel milich vnd geuss darauf

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