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.

Meatballs in chicken claws

Ain condiment zue huenern ein ze machen

Metadata:

Basel, UB Basel, AN V 12Source Collection: Bs1, fol. 093vRecipe Nr. 247 Dating: 1460Origin: place of origin unknownLang: Bavarian-Alemannic

Similar recipes:

Same title: bs1.189, bs1.247, pa1.38, wo1a.97, wo3b.45Shared ingredients: bs1.247Same ingredients in following recipe: 1Same tools in following recipe: 0

Categories:

Main ingredient: poultryPreparation: dumplingsType: show dish

Ain condiment zue huenern ein ze machen Item Nym huener fuesz vnd lass es erwallen vnd nym maegen kalbflaisch vnd hack das klain vnd mach das mit guotem gewuercz ab vnd thue naeggelein darein . Wiltu dauon guot essen haben So nym zwaj ayer daran wann die fuell beraitt ist So mach denn klaine kuegelein dauon vnd thue denn die kuegelein In die kloe vnd nym ain fleisch [94r] pruee vnd lass wol darInne sieden vncz pisz sich die kloe streckt vnd erwoell es dann In ainem kessel vnd lass es dann sieden pisz an die stat das es sein genuog hat wolt ich das es nit versotten wurde du solt sy geben In ain lauttre fleisch pruee vnd thue denn gewuercz daran .

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