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.

Roast, unfamiliar

Ain froemdes geprattens mach also .

Metadata:

Basel, UB Basel, AN V 12Source Collection: Bs1, fol. 039rRecipe Nr. 74 Dating: 1460Origin: place of origin unknownLang: Bavarian-Alemannic

Similar recipes:

Same title: bs1.74Shared ingredients: bs1.74, w1.27Same ingredients in following recipe: 3Same tools in following recipe: 0

Categories:

Main ingredient: meatPreparation: flat cakeType: -

Ain froemdes geprattens mach also . Item das haist ain geprattens . Nym gepratten pieren vnd raesz saur aeppffel vnd gesoten schweinein fleisch pfeffer Saffran eness das pach alles vnd mach das waich [39v] vnd mit rohen ayren das es zue samen muege kleben So mach ain plat von ayren vnd zertayll das Condiment darauf geleich wind das plat zue samen . vnd zeuch ain ayer taig dar ueber pach es hert In schmalcz Stich dar durch ain spiss prat es vnd beschlachs mit ayren vnd schmalcz wann es geschaimpt . So ist er gancz gesotten gib es hin Man mag es schicken als recht pratten .

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