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.

Dietetic rule for German, Poles, and Bohemians

Ingredients:

  • No ingredients mentioned

Tools:

  • No tools mentioned

Metadata:

Solothurn, Zentralbibliothek, Cod. S 490Source Collection: So1, fol. 029vRecipe Nr. 152 Dating: not before 1487Origin: place of origin unknownLang: Upper German

Similar recipes:

Same title: k1.181, so1.152Shared ingredients: Same ingredients in following recipe: 0Same tools in following recipe: 0

Categories:

Main ingredient: -Preparation: -Type: medicinal

§ xxxv Item mercke ouch das alle tuetschenn bolen vnd bechem mit dem selbenn bequemlichenn gepurgiertt sollen werdenn durch stuest stuele hand vnd alle walchenn durch das vngetewenn das ist magens halbenn [30r] Oder uebrigs bluetts halbenn mogend alle gepurgiert werdenn durch das adren lassenn

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