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.

Garlic sauce

knobloch salß

Metadata:

Solothurn, Zentralbibliothek, Cod. S 490Source Collection: So1, fol. 022vRecipe Nr. 109 Dating: not before 1487Origin: place of origin unknownLang: Upper German

Similar recipes:

Same title: b6.24, br1.37, br1.37#sub1, bs1.144, k1.135, so1.109Shared ingredients: k1.135, so1.109Same ingredients in following recipe: 2Same tools in following recipe: 0

Categories:

Main ingredient: spicesPreparation: sauceType: -

§ iiij Item knobloch salß Bedarff wenig brots gebuetelt brossem geweichte in essig vnd mit mager fleisch brue gar wol gesotenn oder gestossenn vnd ab gemacht mit saltz vnd enwenig essig die salß behalte In einem gutter Wol verser schoben so belipt si bi irenn kraft

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