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.

Sauce for roasted chicken or other roasts

Aber ein condiment von hueneren

Metadata:

Basel, UB Basel, AN V 12Source Collection: Bs1, fol. 036rRecipe Nr. 61 Dating: 1460Origin: place of origin unknownLang: Bavarian-Alemannic

Similar recipes:

Same title: bs1.61, wo3b.135Shared ingredients: bs1.61Same ingredients in following recipe: 2Same tools in following recipe: 0

Categories:

Main ingredient: -Preparation: sauceType: -

Aber ein condiment von hueneren Item nym allte huener vnd prat sy halb vnd hau sy zue stucken nym halb suppen vnd halbs wasser darInne [36v] seud sy das sy muerb werden Nym zwifel vnd hack In klain schwaiss In In schmalcz vnd wenig wasser Nym pfeffer prot kuemich herte ayer salcz essigk vnd ain wenig pfeffers wann das zue samen gemacht ist . So geus das vf die huener vnd lass sieden eben dick In disem Condiment mag man allerlay hannd praten geben . Aber ain praten hasen nicht sol man lassen pfefferen .

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