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.

Pigs feet aspic, Lombard aspic

Aber ain gab raid ze machen also

Metadata:

Basel, UB Basel, AN V 12Source Collection: Bs1, fol. 037rRecipe Nr. 64 Dating: 1460Origin: place of origin unknownLang: Bavarian-Alemannic

Similar recipes:

Same title: bs1.64Shared ingredients: b4.176, bs1.64, w1.178Same ingredients in following recipe: 7Same tools in following recipe: 0

Categories:

Main ingredient: offalPreparation: aspicType: geo

Aber ain gab raid ze machen also Item also mach die gab raid Nym Sweinein fuess lass sy sieden wol halb vnd seud herab gar vnd thue sy In ainen hafen vnd geuss doran wein oder essigk vnd In der pruee seud es gar darInne vnd lasz erwallen darInne pfeffer . aenisz . galgannt ymber zymen Saffran naegelein vnd geus das alles an die pruee wider ain tail die speis In die schuessel vnd geuss die pruee wider darauf vnd lass es kallten vnd gib es hin.

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