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.

Sour cherry puree

ein gut salssen von weichselen

Metadata:

Basel, Universitätsbibliothek, Cod. D II 30Source Collection: Bs2, fol. 300rRecipe Nr. 1 Dating: late 15th c. to early 16th c.Origin: place of origin unknownLang: East Franconian-Bavarian

Similar recipes:

Same title: b2.1, b4.113, h2b.1, w1.117, w4.7, m11.86, pa1.6, bs2.1, wo3b.6Shared ingredients: b2.1, h2b.1, pa1.12, a1b.1, bs2.1, wo3b.11Same ingredients in following recipe: 0Same tools in following recipe: 0

Categories:

Main ingredient: fruitPreparation: pureeType: -

WIltu machen ein gut salssen von weichselen so thu dy weichselen in einen haffen vnd secz in auf ein glut vnd losz sie sieden vnd losz sie kalt werden vnd streich sie durch ein tuch vnd thu sie in den in einen haffen vnd secz sie aber auff ein glut vnd losz sie wol siedenn vnd ruer sie pisz daz sie dick werden vnd thu dor ein honig vnd geribens prott negelein vnd gut stup genuck vnd thu sie in ein veslein so pleibtt ez ein Iar oder vir gut

Bs2 - "Basel, Universitätsbibliothek, Cod. D II 30"