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 in a crust

Ain gepachens huon beraitt also .

Metadata:

Basel, UB Basel, AN V 12Source Collection: Bs1, fol. 085vRecipe Nr. 219 Dating: 1460Origin: place of origin unknownLang: Bavarian-Alemannic

Similar recipes:

Same title: bs1.219, wo1a.70Shared ingredients: bs1.219Same ingredients in following recipe: 3Same tools in following recipe: 0

Categories:

Main ingredient: poultry poultryPreparation: pan fried panfriedType: -

Ain gepachens huon beraitt also . [86r] Item fuell ain huen Nym ayr speck vnd Saluan vnd ymber zwischen des fleischs vnd der haut vnd stoesz es an ainen spiss vnd ain ayer taig gepraitt mit ainem wallg holcz vnd vmb wind das huen damit vnd lass wol praten vnd gibs hin also ganncz vnd das haist ein gepachens huen






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