CoReMA

Cooking Recipes of the Middle Ages

HELP

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.

Cicken with liver sauce

Aber etwas von huenern ze machen

Metadata:

Basel, UB Basel, AN V 12Source Collection: Bs1, fol. 086rRecipe Nr. 221 Dating: 1460Origin: place of origin unknownLang: Bavarian-Alemannic

Similar recipes:

Same title: bs1.221Shared ingredients: b4.174, bs1.221, w1.176, wo1a.72Same ingredients in following recipe: 4Same tools in following recipe: 0

Categories:

Main ingredient: poultryPreparation: boiledType: -

Aber etwas von huenern ze machen Item seud ein huen vnd wenn es gesotten sey So nymm des huens leber [86v] vnd schoen prot herte ayer mel vnd ain Saffran vnd thue das an die huener suppnn mit essich vnd erwoelle es mit dem huen vnd mach es vaist mit dem das es dick sey vnd das es beleyb vf dem huen Also mach lampflaisch vnd gepraten muosz

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