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.

Franconian grapes, how to preserve

fraenckisch win behalten

Metadata:

Solothurn, Zentralbibliothek, Cod. S 490Source Collection: So1, fol. 001vRecipe Nr. 11 Dating: not before 1487Origin: place of origin unknownLang: Upper German

Similar recipes:

Same title: k1.31#sub4, so1.11Shared ingredients: k1.31, k1.31#sub4, so1.11Same ingredients in following recipe: 1Same tools in following recipe: 0

Categories:

Main ingredient: fruitPreparation: preserveType: household tip

§ xlii Item wiltu fraenckisch win behalten Nim ein hengel als daran x oder zwoelff truben an hangen mach ein guotenn laimenn duen mit brun wasser in ein witen schafft vnd stos die hengel darin daz si nit an [2r] Ruerend vnd henck si in ein keller bis du ire bedarfft der mach also vil oder wenig vnd wen du ir bedoerffest so fuell ein becke mit guotem brun wasser henck sie dar in als lang bis das der cleim erweichett vnd floes in ab dar nach begues si mit andrem frischem wasser schon las drucken vnd trag sie dan fuer

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