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.

Wine apple sauce

ettliche salsenn

Metadata:

Solothurn, Zentralbibliothek, Cod. S 490Source Collection: So1, fol. 022rRecipe Nr. 108 Dating: not before 1487Origin: place of origin unknownLang: Upper German

Similar recipes:

Same title: k1.134, so1.108Shared ingredients: k1.134, so1.108Same ingredients in following recipe: 1Same tools in following recipe: 1

Categories:

Main ingredient: winePreparation: sauceType: -

§ xliiij Item ettliche salsenn stost man ab mit meiland granchenn ampfer vnd mit suren win oepflen mit brot geweicht mit ytel essig gehackt vnd gestossenn mit ein andern vnd durch getriben in ein glessin heffelin Wiltu die win oepffel vor siedenn oder Bratten So gand sie dester bas durch vnd versuoch sy wol vnd verdecke sy Du magst si in glesern guttern behallten vnd verstampfe [22v] Es woll vnd setze es denn in ein keller so doret es nit in

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