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.

Instant sauce, herbs

Aber von salsen

Metadata:

Basel, Universitätsbibliothek, Cod. D II 30Source Collection: Bs2, fol. 300vRecipe Nr. 5 Dating: late 15th c. to early 16th c.Origin: place of origin unknownLang: East Franconian-Bavarian

Similar recipes:

Same title: h2b.4, w4.114, bs2.5, wo3b.114, wo7a.248, wo7b.236Shared ingredients: br1.35, h2a.8, h2b.4, bs2.5, db1.49Same ingredients in following recipe: 0Same tools in following recipe: 0

Categories:

Main ingredient: herbsPreparation: preserveType: -

Aber von salsen Wiltu ein gut meisterliche salssen machen So nym petterlein vnd pfeffer krawtt vnd saluen vnd pissen pletter als vil du wild vnd kack daz clein durch ein ander vnd vah den thaw des morgens frw in ein tuch vnd leg daz krawt dor ein vnd secz es daz es trucken werd an der Svnnen so wirt es trucken als stup vnd mach es den in ein platteren vnd wen du wild in dem Iar so netz es Aber mit wein oder mit essich als ein ander salsenn

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