CoReMA

Cooking Recipes of the Middle Ages

HELP

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 aspic, green

Ain gruene sulcz von hoeneren

Metadata:

Basel, UB Basel, AN V 12Source Collection: Bs1, fol. 034rRecipe Nr. 53 Dating: 1460Origin: place of origin unknownLang: Bavarian-Alemannic

Similar recipes:

Same title: b6.9, bs1.53, w1.194Shared ingredients: bs1.53

Categories:

Main ingredient: poultryPreparation: aspicType: -

Ain gruene sulcz von hoeneren Item ein groenne sulcz von huener . So muostu nemen hausen plater vnd seud sy In der pruee vnd dar zue nym Saffran vnd das mach ab mit guotem gewuercz vnd leg es auf ain schuessel vnd nym essigk zue massen vnd wann sy hert sey So schneid sy mitten von einannder nym es halbs vnd lass das annder darInne vnd nymm petersill vnd stoesz den klain wiltu machen ain [34v] Salsen dar zue soltu haben treib es durch mit hausen plater die huener leg wider In die schuessel vnd die pruee gewurcz ab vnd geuss wider dar auf So wirt es wider gruen .






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