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.

Almond jelly, coloured

Wiltu machenn ein gruen mandel blau oder gel

Metadata:

Solothurn, Zentralbibliothek, Cod. S 490Source Collection: So1, fol. 002vRecipe Nr. 22 Dating: not before 1487Origin: place of origin unknownLang: Upper German

Similar recipes:

Same title: k1.42, pa1.18, so1.22Shared ingredients: so1.22Same ingredients in following recipe: 4Same tools in following recipe: 1

Categories:

Main ingredient: nutsPreparation: aspicType: show dish

§ liij Wiltu machenn ein gruen mandel blau oder gel so acht vmb mangolt oder tateln kern oder blumen oder vmb ander gruen krutt das nit schmecke als ruten vnd ander schmeck krut Wan es nem dem mandel sin krafft So entauog kein ander krut oder farb von Blossen kruetern haben so stoes den mandel vil oder wenig Mach ein milch als si ist dar zuo mach guote fisch brue Da bersig in gesotten sig vermisch es wol vnd las es so stann So ist es schoenn vnd gruenn das ist ein gruene milch Also magstu si von saffran gll machenn von korn bluomen Blauw machen vnd rotem Win vermischen rott wie du wilt so du si wilt fuer tragenn so brich si uff ein schuessel als glas milch vermisch denn zucker vnd saltz mit ein andren daz trag [3r] Daruff nit zeuil vnd setz es fuer Wiltu gulden mandel kernen oder wiß vnuergult Darin stossenn vor erbern gestenn daz ist guot vnd gerecht vnd ein hofflich essenn

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