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.

Green sauce

ein gruenn salsenn von kruetern

Metadata:

Solothurn, Zentralbibliothek, Cod. S 490Source Collection: So1, fol. 021vRecipe Nr. 106 Dating: not before 1487Origin: place of origin unknownLang: Upper German

Similar recipes:

Same title: k1.132, so1.106Shared ingredients: so1.106Same ingredients in following recipe: 5Same tools in following recipe: 0

Categories:

Main ingredient: herbsPreparation: sauceType: -

§ xlviij wiltu machenn ein gruenn salsenn von kruetern so brich pfeffer krut vnd bementenn vnd mangolt und ampfer vnd streiffe die still darus vnd warn dich eines verglasstenn haffenn mit einer deck vnd [22r] Nim das wisßbrot das weich in win oder in essich gar wol vnd stos lechkuoch daran mit denn kruettern vnd das alles wol durch ein andrn gar wol tribenn durch ein duoch mit essich vnd mit win darin das Brott ist geweicht mach es ab mit wuertzen vnd ver suoch die salsenn vnd behalte si in dem glas haffenn ueber jar

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