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.

Meat puree

von andrem fleisch das man stossen muos

Metadata:

Solothurn, Zentralbibliothek, Cod. S 490Source Collection: So1, fol. 005vRecipe Nr. 35 Dating: not before 1487Origin: place of origin unknownLang: Upper German

Similar recipes:

Same title: b4.161, w1.163, k1.62, so1.35, wo7b.122Shared ingredients: so1.35Same ingredients in following recipe: 6Same tools in following recipe: 1

Categories:

Main ingredient: meatPreparation: pureeType: -

§ v Item von andrem fleisch das man stossen muos als Altenn kranckenn moenschen den der zen vnd koeiws nit vermuegenn Nim kalb fleisch oder wiltbret oder ander fleisch das da braettig sig Als do man knopf fleisch auß macht Soelich fleisch das nuewlich ge schlagenn were frisch vnd schon Sued es an saltz sig es die brue luter ab gange behalte sie stos in einem muersing gar wol mit enwenig semel brott daz als strich durch ein tuoch mit der brue vorbehalten vermisch die mit win vnd essig doch buelfern Wiltu das dick habenn so klopff eiger tutter darin ouch durch getriben mit der selbigen brue Wiltu es duenn so lass an eiger also beliben Aber mit wuetz saltz vnd daruff luter milch schmaltz vnd gilb es dann wiltu es dan duen dar gaeben so mach gebettes brott vnd gib es duenn fuer ein Suppen so ist es gerecht vnd guott




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