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

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Partridge pie

von Repphoenern etwas zue kochen

Metadata:

Basel, UB Basel, AN V 12Source Collection: Bs1, fol. 031rRecipe Nr. 45 Dating: 1460Origin: place of origin unknownLang: Bavarian-Alemannic

Similar recipes:

Same title: bs1.45Shared ingredients: bs1.45Same ingredients in following recipe: 2Same tools in following recipe: 0

Categories:

Main ingredient: game poultryPreparation: pieType: -

von Repphoenern etwas zue kochen Item ob du annders nicht hiettest dann Repphoener da mueg wir sehs essen dauon machen Drew hoener vergennd sich auf ein essen wol die sol man praten schon wann sy halbe gepraten sind oder an die stat So soltu nemen ain marck von ainem Rind vnd solt nemen ain mel vnd ain kalcz wasser vnd mach ain vesten taig vnd da mach ain copij von vnd leg dann die huener [31v] vnd das marck darein vnd solt haben ain guoten wein den soltu thuen darein vnd zwaj lot weinper vnd ain quentein naegelein vnd mit anndern gewuercz machs schon ab vnd mach nun von taig ain plat vnd verdeck das schon vnd verpind es vnd hast dann ain ofen der warmm sej vnd secz das darein vnd ob du des nicht hast So thue es vf ain hert da er aller haissest sey da mach ain fleck schoen vnd mach ain scherben aus ainem hafen der schleht sej vnd mach In haisz vnd thue dar auf aschen rich es vmb vnd vmb das der lufft nicht dar zue kumme das ist ain pfhasten von Repphoenneren .

Bs1 - "Basel, UB Basel, AN V 12"