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 roast, four colours

einen protten von krebsen

Metadata:

Basel, Universitätsbibliothek, Cod. D II 30Source Collection: Bs2, fol. 302vRecipe Nr. 19 Dating: late 15th c. to early 16th c.Origin: place of origin unknownLang: East Franconian-Bavarian

Similar recipes:

Same title: bs2.19, db1.29, db1.31, wo3b.176Shared ingredients: bs2.19Same ingredients in following recipe: 2Same tools in following recipe: 1

Categories:

Main ingredient: fishPreparation: roastType: show dish

einen protten von krebsen vindstu etc. So sol der krebsz also roh darnoch vnd du ir machen wilt vnd nym daz prott fur dich vnd hak daz clein vnd nym dor vnter roh eyer als vil dich gut dunckt vnd sich dor zu daz ez ichtt zu feucht werd daz du ez zu einem silbren pratten macht vnd wurtz ez wol mit stup vnd mit pfeffer vnd saffrann domit leg ez in ein prwe dy ge macht sey von wein vnd von essich vnd la es siedenn vncz dich sein gemuck dunckt da mit stosz an ein cleins spiszlein vnd leg in zu einem fewer vnd beslach in mit ayeren auff dem virtail mit totternn vnd daz dritt mit grunen ayeren mit petterlein vnd daz virtail von gelben ayeren vnd richt es an

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