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.

How to prepare vinegar for travels with bread dough

Metadata:

Solothurn, Zentralbibliothek, Cod. S 490Source Collection: So1, fol. 024vRecipe Nr. 126 Dating: not before 1487Origin: place of origin unknownLang: Upper German

Similar recipes:

Same title: k1.162, so1.126Shared ingredients: so1.126Same ingredients in following recipe: 2Same tools in following recipe: 1

Categories:

Main ingredient: -Preparation: vinegarType: household tip

§ viiij [25r] Item oder nim heffenn von essig vnd knite die mite essig vnd mit rogenn maell mach ein teig darus mach ein brott daruß Bachs in einem offenn kum halb Darnach nims uß dem offenn vnd legs in guoten starckenn essig das es denn essig in sich zuechett So las es wider in offenn legenn vnd bachen vff halb nimß uss legs wider in gutten starcken essig das es aber denn essig in sich zuecht Also uil es mag vnd tuo es wider in denn offenn bachs wol vnd behalts vnd wenn du essig habenn wilt vff dem weg oder wo du bist so rere enwenig Brots in ein becher mit win so hastu essig

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