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.

Hollow roast, fish

Also mach holpraten von vischen

Metadata:

Basel, UB Basel, AN V 12Source Collection: Bs1, fol. 098rRecipe Nr. 258 Dating: 1460Origin: place of origin unknownLang: Bavarian-Alemannic

Similar recipes:

Same title: bs1.258, k1.78, so1.52, wo1a.2Shared ingredients: bs1.258Same ingredients in following recipe: 1Same tools in following recipe: 2

Categories:

Main ingredient: fishPreparation: roastType: show dish

Also mach holpraten von vischen Item wie man hollpratten sol machen von vischen vnd von mandel milich So nym ain hechten vnd hack In klain vnd thue darunder geriben prot vnd stupp vnd nym dann ain huellczein spiss der eben sey vnd streich dann die fuell daran vnd mach es geleich Als ain hirsz praten vnd leg In denn zue einem feur vnd prat In sauber vnd begeuss In mit puettern oder mit oell wann er nun gepraten ist So zeuch In also gannczen von dem spiss vnd nym dicke mandel milich vnd hausen plater darunder die gesoten sey vnd zucker genuog thue darein vnd thue [98v] es In ain saubre pfannen vnd mach es gell genuog vnd verklaibe den pratten mit taig vnd lass das loch da der prat auf stee vnd secz In In ainen klainen hafen vnd ker In das er vf wercz stee geuss die milich In den praten vnd lass es sten piss es hert werde vnd schneid In dann zue duennen scheiblein vnd gib In hin .






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