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.

Freshwater crayfish puree

Ein essen von rendel vindstu hie etc.

Metadata:

Basel, Universitätsbibliothek, Cod. D II 30Source Collection: Bs2, fol. 302vRecipe Nr. 18 Dating: late 15th c. to early 16th c.Origin: place of origin unknownLang: East Franconian-Bavarian

Similar recipes:

Same title: b4.44, b4.46, bs1.118, gr1.16, h2a.33, h2b.17, w1.46, w1.48, w4.23, k1.14, pa1.72, bs2.18, er1.8, wo1a.14, wo3b.69, wo7a.138, wo8.236, wo9a.35, wo9a.63, wo9a.64Shared ingredients: h2a.33, h2b.17, bs2.18Same ingredients in following recipe: 3Same tools in following recipe: 0

Categories:

Main ingredient: fishPreparation: pureeType: savoury

Ein essen von rendel vindstu hie etc. Wiltu machen ein rendel von crebsen so seud dy krebsz vnd nym dy hels vnd dy scheren vnd leg dy besunder dornoch stos dy schalen gar clein vnd stos sie durch ein tuch mit einer geriben semel vnd mit ein wenig essig vnd well es ab mit einem leczeltenn daz er dick werd vnd wurtz es wol vnd la es pey seiner varb do mit leg dy scher vnd dy hels ein vnd losz sie recken ausz dem prott vnd salcz sein nit




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