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.

Almond curd

Ain mandel schotten ze machen also

Metadata:

Basel, UB Basel, AN V 12Source Collection: Bs1, fol. 018rRecipe Nr. 5 Dating: 1460Origin: place of origin unknownLang: Bavarian-Alemannic

Similar recipes:

Same title: bs1.5, wo7a.15, wo7b.158Shared ingredients: bs1.5, wo3b.37Same ingredients in following recipe: 2Same tools in following recipe: 0

Categories:

Main ingredient: nutsPreparation: analogueType: -

Ain mandel schotten ze machen also Item ain mandel schotten wiltu den machen So nymm zway pfunt mandel dar zue vnd den soltu klain reiben vnd solt In durch schlahen dick vnd besteck In mit weissen keren vnd solt dann die milich nemen die du doran wild giessen vnd die andern soltu lassen sieden Wann sy gesotten ist So soltu [18v] sy vf ain weiss tuoch schlahen Wann es dann kalt ist So soltu es vf ain schuessel schlahen nach der lennge vnd steck dann die keren daran vnd ain vierdung zugker muost du haben In die milich vnd In den schotten Die milich soltu doran giessen . So ist es gancz .

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