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.

Instant mustard

Aber ain Seniff ze machen .

Metadata:

Basel, UB Basel, AN V 12Source Collection: Bs1, fol. 065rRecipe Nr. 171 Dating: 1460Origin: place of origin unknownLang: Bavarian-Alemannic

Similar recipes:

Same title: b4.253, bs1.171, gr1.137, gr1.208, w1.254, pa1.78Shared ingredients: bs1.171Same ingredients in following recipe: 0Same tools in following recipe: 0

Categories:

Main ingredient: mustardPreparation: preserveType: -

Aber ain Seniff ze machen . Item wiltu machen einen Seniff So nym wein [65v] vnd hoenig miteinannder wolgesotten vnd schon geschaimpt vnd die weil das seudt . So sol man es vast rueren Dornach thue es In ainen hafen also haiss vnd thue das Seniff mel dar ein piss es dick werde das der loeffel darInne gestee vnd deck es dann mit ainer prots Rinden vnd mach In wol zue vnd lassen die nacht sten vf einem ofen oder dar hinder vf der helle So girt er als ain taig fuerpas secz In an ein stat das er nit gefriess vnd auch nit zue haiss stee vnd wann man In dann essen wil So nym In dann heraus mit ainem loeffel vnd zertreib In mit ainem wein






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