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.

Egg, giant

Ein essen von dreyssig ayeren

Metadata:

Basel, Universitätsbibliothek, Cod. D II 30Source Collection: Bs2, fol. 307vRecipe Nr. 51 Dating: late 15th c. to early 16th c.Origin: place of origin unknownLang: East Franconian-Bavarian

Similar recipes:

Same title: bs1.260, gr1.206, h2a.62, h2b.37, w4.59, pa1.10, bs2.51, wo1a.4, wo3b.8Shared ingredients: wo3b.8, wo8.168, wo8.176, gr1.206, h2a.62, pa1.10, bs2.51Same ingredients in following recipe: 4Same tools in following recipe: 0

Categories:

Main ingredient: eggsPreparation: complexType: show dish

Ein essen von dreyssig ayeren Wiltu machen ein essen von dreyssig ayeren oder oder virtzig zu einem ey nym zwo sew plosenn daz dy ein cleiner sey den dy ander vnd swem sie gar schon mit wasser In wendig vnd nym den dy ayer vnd schel sie schonn von ein ander daz weisz besunder vnd dy totter besunder vnd nym denn dy clein plossen vnd ruer dy totteren durch ein ander vnd geusz sie in dy plassen daz sie vol werd vnd verpint die denn schon vnd wirffs in ein haffen vnd lasz sie wol sieden daz ez hert werde vnd schel denn dy pletter ab den dottren vnd nym den dy plassenn vnd sneid den ein loch dor ein daz der totter dor ein muggen vnd ne den dy dottern in dy plossen schon vnd clopff den daz weisz durch ein ander vnd nym denn ein trichter vnd stosz in in daz loch vnd geusz denn daz weisz auff dy totteren hin ein daz dy plosz vol werd vnd pint sie denn zu vnd leg sie den in den haffen vnd losz sie aber sieden so sewd sich daz weisz vmb den tottern vnd wirt ein ay vnde gib ez hin vnd einen essig dor zu etc.




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