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.

Partridge sausage with almond and grape sauce

Ein essen von rephuenern

Metadata:

Basel, Universitätsbibliothek, Cod. D II 30Source Collection: Bs2, fol. 310rRecipe Nr. 62 Dating: late 15th c. to early 16th c.Origin: place of origin unknownLang: East Franconian-Bavarian

Similar recipes:

Same title: pa1.20, bs2.62Shared ingredients: bs2.62Same ingredients in following recipe: 0Same tools in following recipe: 0

Categories:

Main ingredient: game poultryPreparation: sausageType: -

Ein essen von rephuenern Wiltu machen gut wurst von rephunnern vnd sweinen pratten So nym den pratten schon von den rephuner vnd sneid grunen speck clein dor vnder vnd nym den einen sweinen darm vnd fulsz dor vnd protz sie dan schon vnd gib dor zu salsen dy also gemacht sein von mandel vnd von weinper vnd vonn ymber vnd gib ez hin vnd versalcz ez nit

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