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.

Goose neck, stuffed

Aber von gennsen ze beraiten vnd ze machen

Metadata:

Basel, UB Basel, AN V 12Source Collection: Bs1, fol. 087rRecipe Nr. 225 Dating: 1460Origin: place of origin unknownLang: Bavarian-Alemannic

Similar recipes:

Same title: bs1.225Shared ingredients: bs1.225Same ingredients in following recipe: 4Same tools in following recipe: 0

Categories:

Main ingredient: poultry offal poultry offalPreparation: pan fried panfriedType: -

Aber von gennsen ze beraiten vnd ze machen Item Nym ganncz genss vnd schweinein fleisch Saluan vnd annder kraut vnd [87v] hack das alles zue samen vnd fuell da mit den halls vnd seud In vnd wann er gesoten sej So leg In vf ainen rost vnd beschlach In wol mit ayren oder mit ainem ayr taig vnd bedraeff In mit schmalcz Nym Saffran vnd petersill venichel kraut temperir das vf das kraut oder condiment So pest du kannst vnd magst So gib es denn hin ze essen .






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