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

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Almond milk aspic in three colours

von ainem essen von dreyerlay farben ze machen

Metadata:

Basel, UB Basel, AN V 12Source Collection: Bs1, fol. 099vRecipe Nr. 261 Dating: 1460Origin: place of origin unknownLang: Bavarian-Alemannic

Similar recipes:

Same title: bs1.261, wo1a.5Shared ingredients: b6.17, bs1.261, bs2.60, wo1a.5, wo7b.154Same ingredients in following recipe: 5Same tools in following recipe: 2

Categories:

Main ingredient: nutsPreparation: aspicType: show dish

von ainem essen von dreyerlay farben ze machen Item Nym dreyerlaj farbe So nym hausen plater die seud In wasser schon vnd nym denn ain dicke mandel milich vnd petersill vnd hack den gar klain vnd nym den drittel der mandel milich vnd zucker darunder das wirt ein gruene farbe vnd nym denn die zwaj taill vnd zuckers wol vnd lass den sieden In ainer pfannen vnd [100r] ain tail lass also weiss vnd das drittail mach eytel gell vnd geuss yett leichs vf ain pfannen vnd lass es denn sten vnd seud die gruen In ainer pfannen also lass vnd geuss denn vf ein pfenndlein also lass es sten biss es hert werde So hastu dreyer lay farbe gruen weisz vnd gell vnd heb es dann ueber das feur vnd pald wider darabe . vnd leg es vf ain anRicht vnd schneid es denn als ein schaffczaglat vnd leg es auf ain schuesselein Ains gruen Das annder weiss Das dritt gell piss das die schuessel vol werde vnd gib es hin zue essen .






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