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.

Hemp cheese

Von ainem haniff kaesz .

Metadata:

Basel, UB Basel, AN V 12Source Collection: Bs1, fol. 079rRecipe Nr. 199 Dating: 1460Origin: place of origin unknownLang: Bavarian-Alemannic

Similar recipes:

Same title: b4.64, bs1.199, w1.66Shared ingredients: bs1.199Same ingredients in following recipe: 2Same tools in following recipe: 0

Categories:

Main ingredient: seedsPreparation: analogueType: show dish

Von ainem haniff kaesz . Item dem haniff [79v] soltu also thuen Schlah In zwirund oder drej stund durch mit ainem ge sotten wasser vnd thue ain lot hausen plater vnd ein pfunt mandel darein oder dar zue vnd seud In ab In wasser das sein nicht mer werd dann auf ein essen Du solt machen ein guote milich die sol dick sein vnd mit zucker ab gemacht Magstu den zucker aber nit gehaben So nym hoenig vnd geus In an den kaeß Du solt haben ain pfunt mandel den schlach durch das es sej als dick als du ain kalte milich wilt geben den mandel vnd den hausen plater pruee soltu durch schlahen das Ir nicht mer sej dann der anndern vnd als vil du Ir wol bedarfft So wirt es ein guot kaesz Nym ein pfunt mandel milich das die dick sej vnd thue ein wenig [80r] salcz daran vnd besteck In oben mit mandelkeren vnd schuett die milich oben vf den kaesz .






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