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.

Chicken, roasted, red crust

Die swarczen huener Die mach also .

Metadata:

Basel, UB Basel, AN V 12Source Collection: Bs1, fol. 068vRecipe Nr. 182 Dating: 1460Origin: place of origin unknownLang: Bavarian-Alemannic

Similar recipes:

Same title: bs1.181, bs1.182, gr1.216, w1.5Shared ingredients: bs1.182, gr1.218Same ingredients in following recipe: 3Same tools in following recipe: 1

Categories:

Main ingredient: poultryPreparation: roastType: show dish

Die swarczen huener Die mach also . Item zue schwarczen hueneren Nym leczellten vnd prenn den vncz das er schwarcz werde . vnd stoesz In In ainem moerser klain . Hastu des nicht So nym hoenig . semlein mel . [69r] Vnd prenn das In ainer pfannen vncz das es schwarcz werde vnd lass erkallten vnd reibs durch ain tuoch mit ayren Geuss die huener damit wann sy gepraten sind . Man sol sy spicken mit naegelein . Die rotten mit silbrein . Die schwarczen mit guldein naegelein . Die gruen mit silbrein vnd mit guldein






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