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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Aspic, moulded

Von ainer sulcz ueber ainen formm gemacht

Metadata:

Basel, UB Basel, AN V 12Source Collection: Bs1, fol. 103vRecipe Nr. 276 Dating: 1460Origin: place of origin unknownLang: Bavarian-Alemannic

Similar recipes:

Same title: bs1.276Shared ingredients: bs1.276Same ingredients in following recipe: 1Same tools in following recipe: 0

Categories:

Main ingredient: -Preparation: aspicType: show dish

Von ainer sulcz ueber ainen formm gemacht Item ain sullcz mach also Nym ain prenntlin da du die raiff von muegest pringen vnd wann du wild So mach ain model von taig der In der selben weyttne sey als das huellczein prentlein den pach gar Innigklichen wol vnd thue dann die Raiff ab dem huellczein prentlein vnd zeuch denn die tauffel hofflich daruon von der sullcz vnd thue es In das gepachen prentlein vnd nym ain schleins haut die gedert sey vnd mach sy zue puluer mit ainem senfften pruelein lass es erwallen vnd lasz es dornach ueber schlahen ain wenig vnd faerbs nach der sullcz scheibs vmb vnd vmbhin So wirts geleich als es darein gossen sej . Du machst [104r] auch nemen roerlein vnd die darumb stecken vnd pluemen darein Du machst es wol ueberguelden oder ueber silberen .






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