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.

Food in case of a cold stomach

Metadata:

Solothurn, Zentralbibliothek, Cod. S 490Source Collection: So1, fol. 029rRecipe Nr. 145 Dating: not before 1487Origin: place of origin unknownLang: Upper German

Similar recipes:

Same title: k1.177, so1.144, so1.145Shared ingredients: so1.145Same ingredients in following recipe: 0Same tools in following recipe: 0

Categories:

Main ingredient: -Preparation: -Type: medicinal

§ xxviij Item von Bibennellen enciann zitwenn die iij wuertzen gebuelfert vnd geset vff nases Brott getemperiert mit yngewer vnd nusßgat vnd negellin ist dem kaltenn magenn guot vnd fuer durst die wasser kelt nit oberhant neme vnd also duenet knoblouch vnd merch merechtig louch gesotten oder row geessenn der grobenn natur dauon die natur der subtillen monschen wirt gekrenckt dauon sint die salsenn erdacht




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