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.

Beef, to preserve

Das Rindflaisch behalt also

Metadata:

Basel, UB Basel, AN V 12Source Collection: Bs1, fol. 030rRecipe Nr. 43 Dating: 1460Origin: place of origin unknownLang: Bavarian-Alemannic

Similar recipes:

Same title: bs1.43Shared ingredients: bs1.43Same ingredients in following recipe: 1Same tools in following recipe: 0

Categories:

Main ingredient: meatPreparation: preserveType: household tip

Das Rindflaisch behalt also [30v] Item nym Rindflaisch vnd mutschel als vil du Ir haben wild vnd salcz sy wol vnd lass sy ligen vierczigk tag vnd geuss die sulcz dauon Vnd thue Ir als du diser hast gethan vnd schwaers zue als das kraut vnd secz es das es kalt werde In ainen keller wann die warmen tag werden kumen So nymm ain loeffel vnd schoepff der sulcz dauon vnd kost sy ob sie nicht schmeck So thue sy dann dauon vnd nym dann ain frisch prunnen wasser vnd nym dann ain salcz ain klains schuesselein vol vnd schlah das wasser vast durch einannder mit ainem pesen vnd lass es lauffen durch ain rain tuoch der sulcz muosz als vil sein das sy das fleisch bedecke .

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