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.

Pea puree with rice

Aber von arbassen

Metadata:

Basel, UB Basel, AN V 12Source Collection: Bs1, fol. 082rRecipe Nr. 206 Dating: 1460Origin: place of origin unknownLang: Bavarian-Alemannic

Similar recipes:

Same title: bs1.206Shared ingredients: b4.70, bs1.206, w1.72, wo1c.3, er2.67Same ingredients in following recipe: 0Same tools in following recipe: 0

Categories:

Main ingredient: legumesPreparation: pureeType: savoury

Aber von arbassen Item Nym arbass die lass sieden das die paellg dauon kummen vnd reib sy gar klain vnd geuss sy darein vnd das sy nicht zue duenne sind Nym reiss der wol geschwoelt sej den leg mitten darein vnd gibs hin ze essen .

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