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.

Fake morels, meat

Morachen machen auss fleisch .

Metadata:

Basel, UB Basel, AN V 12Source Collection: Bs1, fol. 086vRecipe Nr. 222 Dating: 1460Origin: place of origin unknownLang: Bavarian-Alemannic

Similar recipes:

Same title: bs1.222Shared ingredients: bs1.222Same ingredients in following recipe: 0Same tools in following recipe: 0

Categories:

Main ingredient: poultryPreparation: boiledType: show dish

Morachen machen auss fleisch . Item Morachen von hueneren machen Nym das fleisch vor an der prust vnd hack das klain zue dem melb thue daran ayer vnd mer ain schnicz prots dar zue zwen stecken vornan vnd den kaltprat als die Morachen vnd legs In ain wallennde suppen Die weil das seudet So wind den anndern vmb den spiss vnd wann du Ir genuog hast So fuelle sy mit guoten gewuerczen vnd ayren vnd prat sy gar wol an ainem spiss vnd gib sy hin zue essen .






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