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.

Stockfish, roasted

von stock vischen zue praten .

Metadata:

Basel, UB Basel, AN V 12Source Collection: Bs1, fol. 036rRecipe Nr. 59 Dating: 1460Origin: place of origin unknownLang: Bavarian-Alemannic

Similar recipes:

Same title: b4.23, bs1.59, gr1.156#sub1, gr1.44, w1.23Shared ingredients: bs1.59

Categories:

Main ingredient: fishPreparation: roastType: -

von stock vischen zue praten . Item nymm ain stockvisch vnd die haut dauon vnd waich In ain nacht In ein wasser truck In dornach In essigk vnd prat In vnd lass In betraeffen mit oell oder mit putter allenthalben . Mach ain taig von mel vnd von ayren vnd pfeffer vnd Saffran vnd salcz vnd beschlach den visch damit drei stuck . vnd lass sy rott werden pej dem feur betraeff In vast vnd gib In hin .






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