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.

Onion wine

ein zwiffel win

Metadata:

Solothurn, Zentralbibliothek, Cod. S 490Source Collection: So1, fol. 027rRecipe Nr. 135 Dating: not before 1487Origin: place of origin unknownLang: Upper German

Similar recipes:

Same title: k1.168, so1.135Shared ingredients: k1.168, so1.135Same ingredients in following recipe: 0Same tools in following recipe: 0

Categories:

Main ingredient: vegetablePreparation: drinkType: -

§ xviij Item wiltu ein zwiffel win machenn dem tuo gelich als denn Bomaranzenn win vnd vermisch in mit guottem essig der ist guot fur die gebrechen das bewer also nim einenn vergiftenn wurm als spinen oder edechs oder schlangenn vnnd mach einen kreisß vf einem tisch mit kloblouch oder mit zwiflenn vnd setze denn wurm enmittenn darin enn vnd laß inn kriechenn wo er hin wil vnd wen er an denn kreisß kumpt er schnaltz wider das bewer mit wuermen die von den lueten oben oder vnden vß gand Also mag man ein kreiss machen von driackels von mer rettich von nesel wuertz vnd von gebrantenn win vnd darumb so haben die meister des Alten testements der arcenie vil vnd mancherlei salsenn erdacht vnd leren machen zuo einem zuo satzt vnd wendet vil vnreiner gebraestenn vssenn vnd inenn aller moenschenn zarter nattur vnd gelider vnd besunder des magenn der ein fuerst ist der gelider vnd darumb so setzen die bewertenn meister alle salsen mer von nutz den von wollust wegen

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