CoReMA

Cooking Recipes of the Middle Ages

HELP

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.

Chicken, how to stuff and roast

ein guot huon sieden oder bratten oder fuelln

Metadata:

Solothurn, Zentralbibliothek, Cod. S 490Source Collection: So1, fol. 004vRecipe Nr. 33 Dating: not before 1487Origin: place of origin unknownLang: Upper German

Similar recipes:

Same title: k1.59, k1.60, so1.33Shared ingredients: so1.33

Categories:

Main ingredient: -Preparation: -Type: -

§ iij Item wiltu ein guot huon sieden oder bratten oder fuelln oder So bereitte es gar schon vnd schuerpffe die derm vnd nim kopff kragen leber vnd magenn vnd alles in geweid vnd sued es in einem haffen oder in einer pfanen an die statt das hacke gar wol mit peterling schlach rowe eier darin [5r] Und gewuertz saltz es hack ein Altz specklin dar under vnd ein winber oder gebratten figen oder birn daz knit gar wol vnder ein andren das ist also die fuele Item denn beritte das huonn emploetz es woll vmb vnd vmb vnd fuel es wol vnd schoene mit einer seit farb strich es zuo well es in wasser da win vnd essig in sige das es erstar vnd die fuelle erkeck Stos an las es braten sitlich vnd beguesß es ye an denn wennden daz ist guot So man nun das huon will sieden so bedarff man das in geweid nit siedenn hach es vngesoten vnd Bereit die fuelle dar zuo als vor stat vnd sued eins mit dem andern in itel wasser vnd saltz zimlich der haffen sol wit sin daz es nit an bruenne schum es schonn vnd bedecke es woll vnd gues luetzel dar an so belipt die brue woll geschmackt So du es wilt an richtenn So magstu es mit wurtz vnd saffrann ab machen vnd versuoch es woll




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