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.

Vinegar, strong, to prepare

Aber von essich etwas

Metadata:

Basel, UB Basel, AN V 12Source Collection: Bs1, fol. 060vRecipe Nr. 161 Dating: 1460Origin: place of origin unknownLang: Bavarian-Alemannic

Similar recipes:

Same title: bs1.161Shared ingredients: bs1.161Same ingredients in following recipe: 1Same tools in following recipe: 0

Categories:

Main ingredient: vinegarPreparation: -Type: household tip

Aber von essich etwas Item willtu aber ain noch sterckeren machen So nym ain naterczungen [61r] vnd hennck die In den essich . den hat man versuocht nie sterckeren essich ye lennger ye pesser vnd der essich gewint ein hauss haut . So er allt wirt aus der haut macht man vil wunders Du machst vil starcken essich damit Du machst auch essich vf dem tisch damit Als hernach geschriben stet Item Nym die haut die da haist fortissimus vnd thue die In ain verglast pecke vnd lass sy wol duerr werden Dornach stoess sy als klain als ain mel vnd thue das In ain puechslein das Rain sej oder In ain saecklein vnd trags mit dir wa du wild vnd wann du dann essen wild . So thue das puluer In ain schuesselein vnd geuss wein daran . So ist es guoter essich vnd pesser dann gemainer essich . [61v] Also machtu machen alle kost vor den lewten .






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