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

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Chicken aspic in four colours

Ain sulcz von vier stucken

Metadata:

Basel, UB Basel, AN V 12Source Collection: Bs1, fol. 034vRecipe Nr. 54 Dating: 1460Origin: place of origin unknownLang: Bavarian-Alemannic

Similar recipes:

Same title: bs1.54Shared ingredients: bs1.54Same ingredients in following recipe: 0Same tools in following recipe: 0

Categories:

Main ingredient: poultryPreparation: aspicType: show dish

Ain sulcz von vier stucken Item ain sulcz von vier stucken dar zue du solt haben ain schwarcze farb hastu der nicht So nymm hoenig vnd mell vnd ruer es durch einannder ob einem feur vnd lass es werden kalt vnd stoesz klain So wirt die farb rain vnd schrott die huener vnd seud sy In wein vnd In essigk geuss daran vnd mach es ab mit guotem gewuercz vnd thue das In aine pfannen ain pruee vnd mach die pruee schwarcz vnd geus die pruee darauf vnd hausen plater soltu zwischen haben wenn die sulcz nun hert ist So schneid sy krewcz weis vnd nym das ain ort der gegen ueber nym [35r] auch heraus vnd prich der anndern nicht die schwarczen suellen beleyben Nym ain pfunt mandel den stoess klain vnd reib In durch mit ainer huener pruee weisse ymber thue daran mit pariskoernlein vnd mach das ab mit gewuercz vnd die huener suellen weiss sein vnd geuess die weiss pruee darauf das der schwarczen geleich sey die schwarczen bedecke mit silbrein naegelein die weissen mit mandel .

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