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.

Sour cherries or sweet cherries, how to preserve

frucht die man vber jar behaltenn mag

Metadata:

Solothurn, Zentralbibliothek, Cod. S 490Source Collection: So1, fol. 001vRecipe Nr. 10 Dating: not before 1487Origin: place of origin unknownLang: Upper German

Similar recipes:

Same title: k1.31#sub3, so1.10Shared ingredients: k1.31, so1.10Same ingredients in following recipe: 1Same tools in following recipe: 0

Categories:

Main ingredient: fruitPreparation: preserveType: -

§ xli Item frucht die man vber jar behaltenn mag zuo kochenn Der wieg sellen oder kirssen in dem bach offenn behalte sie in einem keskorb der do luftig sie obnen in einem haus wen du ir bedarfft zuor seltzame in der fastenn oder zuo andren zitten wen du es habenn wilt So lege si in ein schone schueslenn vnd gues frisch brun wasser dar uf so kumen si wider in die rechte alte craft die mag man fuer gest tragen vnd siech luet damit erfermenn vnd aller leu muesser dauon machenn als vor statt




So1 - "Solothurn, Zentralbibliothek, Cod. S 490"