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.

Pastry with coloured stuffing

Von einem gepachen mach also .

Metadata:

Basel, UB Basel, AN V 12Source Collection: Bs1, fol. 084vRecipe Nr. 213 Dating: 1460Origin: place of origin unknownLang: Bavarian-Alemannic

Similar recipes:

Same title: bs1.213Shared ingredients: bs1.213Same ingredients in following recipe: 1Same tools in following recipe: 0

Categories:

Main ingredient: doughPreparation: pastryType: show dish

Von einem gepachen mach also . Item Nym ein weiss semlein prot das nicht zue new sey gepachen das schneid nach der zwirich vnd nicht nach der lennge Du solt haben zwaierlaj fuelle . Die ain sol gruen sein Die ander schwarcz vnd bestreich sy mit ayr fuelle ain schniten nach der anndern magstu es gehaben So nym ye ain gelbe fuell vf ain schniten vnd mach ain taig von ayren oder von wein da zeuch die schniten durch vnd leg zwo schniten vf ain annder vnd pachs vnd strae zucker darauf .

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