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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Fish aspic, pressed

Aber von vischen die mach also

Metadata:

Basel, UB Basel, AN V 12Source Collection: Bs1, fol. 028rRecipe Nr. 38 Dating: 1460Origin: place of origin unknownLang: Bavarian-Alemannic

Similar recipes:

Same title: bs1.38Shared ingredients: bs1.38Same ingredients in following recipe: 2Same tools in following recipe: 3

Categories:

Main ingredient: fishPreparation: aspicType: -

Aber von vischen die mach also Item nu suelle wir haben ain visch vnd suellen den sieden wann due ein schlein macht gehaben da wirt ein guote pressen von vnd so nym dar zue ain hechten vnd seud sie ped abe wann sy gesoten sind . So prich sie ped mit der hant vnd thue die graet dauon vnd so nym dann ain haussen plater die soltu sieden all doran das der pruee nicht zue vil sey gewuercz es rain vnd schrot In die praten In dem visch vnd schlachs durch mit einannder mit der hennde vnd leg es vf ain zwifach tuoch vnd schwaer das vast zue samen vnd leg es vf ain tisch vnd leg ain pret darauf vnd schwaers mit zwain ziegelstain zue oder mit [28v] holcz vnd lass das werden kalt vnd mach das ab mit guotem gewuercz Nym leczelten vnd zucker vnd reib den klain darein vnd machs ab vnd Saffran thue darein vnd ain vierdung weinper vnd als vil mandel thuee das In die pruee vnd laß kalt werden .

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