CoReMA

Cooking Recipes of the Middle Ages

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  • 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

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Puree, unfamiliar

Von einem froemdem gemuess ze machen

Metadata:

Basel, UB Basel, AN V 12Source Collection: Bs1, fol. 096vRecipe Nr. 256 Dating: 1460Origin: place of origin unknownLang: Bavarian-Alemannic

Similar recipes:

Same title: bs1.256Shared ingredients: bs1.256Same ingredients in following recipe: 0Same tools in following recipe: 0

Categories:

Main ingredient: -Preparation: pureeType: foreign

Von einem froemdem gemuess ze machen Item In dem Sumer heb ich an vnd lass dann In dem winter dauon Wir woellen vnd suellen betrachten vmb froemde gemuesz die werden In dem winter guot So tracht das du siben farb habest So magstu mit eren wol bestan schwarcz guot plab muostu han Gell weiss rot praunn kuend wir das zue samen pringen wann du die farb wild vinden plab koren pluemen muost du haben Die nym In dem sumer abe vnd solt die derren In ainem ofen der sol nicht zue haiss sein vnd stoess sie gar schon vnd behalt sy zue lon Gruen [97r] lass vnns nit vergessen ob der petersill waer verganngen . So hab wir gruen waiczein sanngen oder Saffran Da wirt es gell von Die rott prawn varb geet von weichseln zue wann die zeittig werden die soltu ab den stinglein prechen Schlahe sy durch ain sib vnd lass sy durch sieden vnncz das sy die keren lassen vnd den dritten tayl nym hoenig darein So soltu sy sieden lassen wann es dan gesoten ist So lass es dann kalt werden wiltu es bewaren So thue es In ainen hafen der Innen verglast sey Daran pistu der farbe frey So machtu die behalten ain ganncz Iar das sy die varb nit verlieren Das soltu bedenncken schon Das der tunst nicht gee dauon .

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