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.

Pike, stuffed with fish

Aber von vischen etwas

Metadata:

Basel, UB Basel, AN V 12Source Collection: Bs1, fol. 056rRecipe Nr. 150 Dating: 1460Origin: place of origin unknownLang: Bavarian-Alemannic

Similar recipes:

Same title: bs1.150, wo1a.65Shared ingredients: b4.20, b6.3, bs1.150, gr1.103, m11.18, w1.20, ds1.17, wo1a.65Same ingredients in following recipe: 4Same tools in following recipe: 0

Categories:

Main ingredient: fishPreparation: roastType: -

Aber von vischen etwas [56v] Item Nym ain Iungen hecht vnd schuepp In vnd loesz Im den darmm pej den oren aus . So seud visch wecherlaj du wild loess den grad dauon vnd stoeß sy In ainem moerser thue dar zue pfeffer Salcz Saluan vnd salcz damit den hechten vnd sprenng In mit salcz vnd leg In vf ainen rost .

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