CoReMA

Cooking Recipes of the Middle Ages

HELP

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.

Sloe pickles

wiltu ain schlechten kumpost machen

Metadata:

Basel, UB Basel, AN V 12Source Collection: Bs1, fol. 064rRecipe Nr. 168 Dating: 1460Origin: place of origin unknownLang: Bavarian-Alemannic

Similar recipes:

Same title: bs1.168, b5.2Shared ingredients: bs1.168Same ingredients in following recipe: 0Same tools in following recipe: 0

Categories:

Main ingredient: fruitPreparation: preserveType: -

wiltu ain schlechten kumpost machen Item wiltu schlechten kumpost machen So nym ainen gepickten hafen vnd fuell den voller slehen vnd geuss wein oder wasser daran als vil du wild oder muegest daran pringen vnd geuss das wider darauf vnd missz das vnd als vil mass du missest Als vil hoenig nym dar zue vnd thue das In ainen kessel . vnd lass es sieden piss es ein siede Als vil des hoenigs gewesen sej vnd lass es woll erkallten vnd nymm dann kuetten . vnd frisch regel pieren vnd lass ein wenig erwallen vnd schneid die zue klainen schniczlein . [64v] Auch nym die kindlach die pej den kraucz kroepffen stenn vnd die auspriessen oder ausschiessen vnd erwoelle die vnd thue ein wenig darein Vnd leg dann die vngesotten schlehen ain legk vnd strae dann kuetten oder pieren schnicz ain legk vnd der kroepff auch ain legk vnd dann aber schlehen vnd thue das pisz das der hafen vol werde So geuss dann den gesoten wein oder ein masz hoenig daran mit dem hoenig vnd verpind den hafen vnnz das er sich vergaert So hastu ainen guoten kumpost wann du wild So thue wuercz In den wein .






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