CoReMA

Cooking Recipes of the Middle Ages

HELP

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.

Electuary for the chest

zuo der brust ein guote latwerge

Metadata:

Solothurn, Zentralbibliothek, Cod. S 490Source Collection: So1, fol. 023rRecipe Nr. 115 Dating: not before 1487Origin: place of origin unknownLang: Upper German

Similar recipes:

Same title: k1.152, so1.115Shared ingredients: so1.115Same ingredients in following recipe: 0Same tools in following recipe: 0

Categories:

Main ingredient: -Preparation: electuaryType: -

§ xxv Item zuo der brust ein guote latwerge nim wissenn rettich ysop vnd allant diptan vnd ingwer daz stos zuo bulfer temperier si mit honig zuo einer latwerg als es gewonheit ist zuo latwergenn machen wiltu si besser haben so tuo dar zuo ziment vnd nusget oder ander spicirie Die guot sin du magst och nemen enziann venedisch zitwen langen pfaffer calmus galgan vnd stein wuertz oder andre gegewuertz nach dem vnd dir zimpt dienstlich dar zuo sin vnd vnder einandern temperiern wie oben statt zuo einer lattwergen




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