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.

Fish with sauce

Eingemacht vische .

Metadata:

Basel, UB Basel, AN V 12Source Collection: Bs1, fol. 055vRecipe Nr. 148 Dating: 1460Origin: place of origin unknownLang: Bavarian-Alemannic

Similar recipes:

Same title: bs1.148Shared ingredients: bs1.148, w1.200, wo3b.123Same ingredients in following recipe: 1Same tools in following recipe: 0

Categories:

Main ingredient: fishPreparation: boiledType: -

Eingemacht vische . Item Nym visch hecht vnd annder guot visch die du In ain gabraide [56r] machen wild . hack sy zue stucken vnd stupff sy In ain schaff vnd geuss wein doran vnd essich zue massen vnd sauber salcz vnd seud sy schon So sy gar gesoten sind So wuerff daran ain ymber . zymet Naegelein galgannt. Anis pfeffer Saffran temperir es gemach das es guot werde vnd lass es erwallen mit den vischen vnd leg dann die visch In ain schuessel vnd lass kalt werden piss das sy gesiedennt also .

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