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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Egg, giant

Von ainem abenteurigen aye des vergiss nit

Metadata:

Basel, UB Basel, AN V 12Source Collection: Bs1, fol. 099rRecipe Nr. 260 Dating: 1460Origin: place of origin unknownLang: Bavarian-Alemannic

Similar recipes:

Same title: bs1.260, gr1.206, h2a.62, h2b.37, w4.59, pa1.10, bs2.51, wo1a.4, wo3b.8Shared ingredients: wo3b.19, wo3b.27, wo3b.8, wo7a.35, wo8.1, wo8.167, wo8.168, wo8.172, wo8.175, wo8.176, wo8.179, bs1.232, bs1.260, bs1.262, gr1.206, gr1.246, gr1.76, h2a.62, h2a.63, w4.55, k1.87, pa1.10, pa1.19, so1.61, a1b.55, bs2.51, bs2.52, bs2.61, wo1a.4Same ingredients in following recipe: 1Same tools in following recipe: 0

Categories:

Main ingredient: eggsPreparation: complexType: show dish

Von ainem abenteurigen aye des vergiss nit Item Nym zwaj sawplater vnd das ye aine groesser sej dann die anndern vnd mach sie schoen mit wasser vnd nym dann ayer vnd schaid sy schon von ainannder das weiss besunder vnd den totter besunder vnd nym die klainen pletter das sy voll werden vnd den totter thue darein vnd nym dann die anndern platter vnd thue die klain darein vnd nym denn das weiss vnd thue es auch darein In die plater vnd schneid ein loch In die platteren vnd schel die platteren da von den toetteren das er In die plater hinein muege vnd [99v] naee die plattern wider zue vnd klopff das weiss zue samen vnd nym ain trachter vnd stoesz In oben In das loch vnd geuss das weiss oben auf das totter hinein das die plater voll werde vnd pind sy dann zue vnd thue sy In ainen hafen vnd lass sy aber sieden So wirt das ay daraus vnd gibs dann hin zue essen .

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