CoReMA

Cooking Recipes of the Middle Ages

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  • 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

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Chicken puree

gestossne huener

Metadata:

Solothurn, Zentralbibliothek, Cod. S 490Source Collection: So1, fol. 005rRecipe Nr. 34 Dating: not before 1487Origin: place of origin unknownLang: Upper German

Similar recipes:

Same title: b4.90, bs1.269, w1.93, w4.22, so1.34Shared ingredients: so1.34

Categories:

Main ingredient: -Preparation: -Type: -

§ iiij Item wiltu machen gestossne huener so sued die alte geschmaltzten huener oder die faeissen huener gar wol feim si gar woll vnd mach die bruo luter als ein brue von wasser vnd gueß nicht mer daran saltz es versued es nicht duo daz huon vs vnd behalt die brue sige das faeis ab in ein ander haffen vnd die mager brue in ein andern die las also stan dan wuerff die huenner vff ein banck vnd zuech die grossen bein uß vnd hack sie dann gar klein weich ein klein wis Broessemlin Brots in der magern Brue gar wol vnd nim dann das brot vnd die huener vnd stos gar wol in einem muersing zwing es durch ein pfeffer tuoch mit der Altenn huener brue stos es ander wite vnd zwing es aber durch [5v] Ist es zuo duenn so tuo mer wis brotts darin zwing es durch ist es ze dick so zwing es an brott durch tuo es in ein pfannen erwelle es vnd mach es ab mit wurtzen vnd mit saltz als es nun durch ist gangen daz sin vnd heis gestossenn huener tuo daruff ein luter schmaltz vorhalten Also mercke allerley voglen gestossenn alSo gemacht vnd mit sid farb Abgesotenn




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