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.

Henbane oil

Oleum Iusquiani

Metadata:

Augsburg, Universitätsbibl., Cod.III.1.2°43Source Collection: A1, fol. 069rRecipe Nr. 119 Dating: 4th quater of 15th c.Origin: place of origin unknownLang: Bavarian, Bavarian, Bavarian

Similar recipes:

Same title: a1b.119Shared ingredients: a1b.119Same ingredients in following recipe: 0Same tools in following recipe: 0

Categories:

Main ingredient: herbsPreparation: -Type: medicinal

Oleum Iusquiani Macht man also Iusquianum heyßt pilsenn Fuelle einen hafen mit dem samenn der locher hab der new ist vnd die koeplichen vnd pleterr zu schnittenn Nym einen andernn hafen vnd grab den vnter die erdenn vnd setz den ersten locheretten auff den die erdenn vnd stopff es wol zu das nichtz dar ein felt vnd deck dann die erden veber die Zwenn [69v] hefen vnd laß die ein Iarr stenn Wenn das Iarr vmb kumbt so nyms her auß so vindestu schonn vnd lauterr oel in dem vndersten hafen Das oel ist garr gut zu allerley seuchenn die von hitz komenn wann es kelt serr Ich hab yeczund gesagt von den oelen die kalter natur sein Nun will ich sagen von den die heysser naturr sein




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