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.

Nettle wine

Metadata:

Solothurn, Zentralbibliothek, Cod. S 490Source Collection: So1, fol. 027vRecipe Nr. 137 Dating: not before 1487Origin: place of origin unknownLang: Upper German

Similar recipes:

Same title: so1.137Shared ingredients: so1.137Same ingredients in following recipe: 0Same tools in following recipe: 0

Categories:

Main ingredient: -Preparation: drinkType: -

§ xx Item neslenn so mit einem gar guotenn win ge stosenn oder mit einem gar surenn essig durch getribenn vnd in ein glaß getann vnd behalte disser durch getribner win sterbent die wuerm wiltu gebrannten win darunder tuon was du da mit bestrichest das wert denn wuermen vnd vnziffer vnd dem fullenn fleisch vnd wer yedert ein fis fich das da vil ful fleisch hette in einem gebrechenn tuo ein wenig allan darunter es etzt sich vsß also mercke wo man wermuot win den meret win den nesel win hin tuee da kumpt kein spin hin weder muetzer noch krotten schlangen




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