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.

Chicken, stuffed with veal or pork

von huennern zue kochen

Metadata:

Basel, UB Basel, AN V 12Source Collection: Bs1, fol. 033vRecipe Nr. 51 Dating: 1460Origin: place of origin unknownLang: Bavarian-Alemannic

Similar recipes:

Same title: bs1.51Shared ingredients: bs1.51Same ingredients in following recipe: 3Same tools in following recipe: 0

Categories:

Main ingredient: poultryPreparation: boiledType: -

von huennern zue kochen Item wann du annderst nichts hast dann huener da machst du zehen essen von So muostu haben kalb flaisch oder Sweineins das nicht zue vaist sej hack es rain vnd gewuercz es wol vnd solt die huener damit fuellen vnd die fuesz schlah dauon vnd solt die sieden lassen vnd mach ein gesuepp dar zue vnd zue yeder hennen soltu vier ayr haben vnd da mach ain suffrat von vnd suid sy hert vnd stoes klain vnd reibs durch ein tuoch . wann sie gesoten sein So gewuercz rain wol mit parolum vnd zimetpluee vnd lanng pfeffer vnd saffran vnd veld kuemich vnd naegelein das sol alles sein vf ain lot ymber muscat vnd muscat plueed klain koriander [34r] das muostu dar zue haben .






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