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.

Rose oil

Rosen oel

Metadata:

Augsburg, Universitätsbibl., Cod.III.1.2°43Source Collection: A1, fol. 069rRecipe Nr. 116 Dating: 4th quater of 15th c.Origin: place of origin unknownLang: Bavarian, Bavarian, Bavarian

Similar recipes:

Same title: a1b.116Shared ingredients: a1b.116Same ingredients in following recipe: 0Same tools in following recipe: 0

Categories:

Main ingredient: herbsPreparation: -Type: medicinal

Item Also mach Rosen oel Nym iij libra pawmoels vnd j libra rosen pleter vnd thue das in ein glaß oder in einen hafen der glesen sey vnd mach das oben gantz eben zu vnd henck das an die sunnen dreyssig tage vnd darnach trueck es durch ein tuch Das oel ist zumol gut furr alle hitz die dem menschen kumbt in der kranckheyt So man die wipron vnd die stirnn do mit bestreicht magstu nit gehaben pawmol So nym gut meyen putternn vnd ein vntz wachs zu laß das allererst vnd thue es dann zusammenn mann sagt das es pesser sej dann das erste




A1 - "Augsburg, Universitätsbibl., Cod.III.1.2°43"