CoReMA

Helmut W. Klug; Christian Steiner; Astrid Böhm; Julia Eibinger

doi:hdl.handle.net/11471/562.10

Cooking Recipes of the Middle Ages

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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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Stockfish puree or soup

Von stockvischen also .

Ingredients:

ayr (chicken egg)
grad (fish bone)
pfeffer (pepper)
Saffran (saffron)
stockvischen (stockfish)
salcz (table salt)
semel (white bread)

Tools:

No tools mentioned

Metadata:

Basel, UB Basel, AN V 12Source Collection: Bs1, fol. 036rRecipe Nr. 60 Dating: 1460Origin: place of origin unknownLang: Bavarian-Alemannic

Similar recipes:

Same title: bs1.60Shared ingredients: bs1.60Same ingredients in following recipe: 3Same tools in following recipe: 0

Categories:

Main ingredient: fishPreparation: pureeType: -

Von stockvischen (stockfish) also . Item schell den stockvisch (stockfish) vnd seud In gar vnd loess Im den grad (fish bone) hack In klain Darzue nymm ayr (chicken egg) semel (white bread) pfeffer (pepper) Saffran (saffron) lass es erwallen vnd salcz (table salt) vnd gib es hin oder mach daraus ain gelbe suppen (sauce) mit saffran (saffron) .

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