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.

Calf's lung balls, fried

kelber lungen

Metadata:

Basel, Universitätsbibliothek, Cod. D II 30Source Collection: Bs2, fol. 306vRecipe Nr. 47 Dating: late 15th c. to early 16th c.Origin: place of origin unknownLang: East Franconian-Bavarian

Similar recipes:

Same title: h2b.34, w4.103, bs2.47Shared ingredients: bs2.47Same ingredients in following recipe: 0Same tools in following recipe: 0

Categories:

Main ingredient: offalPreparation: dumplingsType: -

kelber lungen Wiltu machen ein gut [307r] pachens von kelber lungen so hack dy lunng clein vnd thu dor vnter ein winczig gesottes specks vnd zwen ayr totter vnd gut stup dor ein vnd hack es gar clein durch ein ander vnd mach clein zuclein dor ausz vnd mach einen guten smerbenn taig vnd zeug die kugel dor durch vnd pach ez in einem smalcz vnd versalcz ez nit




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