CoReMA

Cooking Recipes of the Middle Ages

HELP

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.

Instant sauce, sage and mint

Ein gesunt sallsenn

Metadata:

Heidelberg, Universitätsbibl., Cod. Pal. germ. 551Source Collection: H2, fol. 186rRecipe Nr. 3 Dating: I. 1471-1475 / II. ca. 1475 / III. 1450-1455Origin: Bavarian-Central German border regionLang: Bavarian, Bavarian

Similar recipes:

Same title: h2a.3Shared ingredients: h2a.3Same ingredients in following recipe: 2Same tools in following recipe: 0

Categories:

Main ingredient: herbsPreparation: preserveType: -

Ein gesunt sallsenn Nym salbey pleter Vnd Tewmentenn vntter ein ander Ader yedes besunderr wie du es gern issest derr das an der sunnen Vnd stoß das Vnd Ryed es durch ein sib vnd thue das In ein puchszenn es bleybt dir Zwey Iarr also gut Wenn du es wilt essenn so thu als vil gestossens Zuckers dar vntter In ein schussel Vnd gewß ein gutenn wein darann Vnd das isser mann also kalt bey demm gebratenn Vnd ist gut Zu der lebernn vnd Zu der prust etc.

H2 - "Heidelberg, Universitätsbibl., Cod. Pal. germ. 551"