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.

Herbs sauce with verjus

Item etlich salsenn

Metadata:

Solothurn, Zentralbibliothek, Cod. S 490Source Collection: So1, fol. 022rRecipe Nr. 107 Dating: not before 1487Origin: place of origin unknownLang: Upper German

Similar recipes:

Same title: k1.133, so1.107Shared ingredients: so1.107Same ingredients in following recipe: 2Same tools in following recipe: 0

Categories:

Main ingredient: herbsPreparation: sauceType: -

§ xlviiij Item etlich salsenn stost man ab mit agras dar zuo nimpt man bolei rutenn muentzen vnd brun kreß das des agres mer sig dan der kruettern wann die vnzittigenn winbere heist man agresß das gar ein liepliche suere hatt Das stost man ab mit win vnd mit essig vnd mit gribenn vnd leckkuochenn vnd schonn Brott

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