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.

Fish roast as roe-deer

Aber einen praten vonn vischen

Metadata:

Basel, UB Basel, AN V 12Source Collection: Bs1, fol. 090vRecipe Nr. 234 Dating: 1460Origin: place of origin unknownLang: Bavarian-Alemannic

Similar recipes:

Same title: bs1.112, bs1.234, bs1.255, gr1.139, gr1.265, er1.2, wo7a.123Shared ingredients: bs1.234Same ingredients in following recipe: 1Same tools in following recipe: 0

Categories:

Main ingredient: fishPreparation: roastType: show dish

Aber einen praten vonn vischen Item das suellen wir lassen guot sein froemder essen han wir genuog vnd suellen nun fuerpasz etwas von vischen haben . Da muosz schwaiss von sein da pey vnd von hechten nympt man vnd guot gewuercz daran vnd das prat das muosz man schon haben [91r] daraus werden dann praten vnd haben ain gestalt Als die Rechpraten die suellen wir schon haben vnd hallten Nym mandel vnd besteck den praten schon damit So wirt das praten guot dauon .






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