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.

Sauce

ein gallrenn

Metadata:

Solothurn, Zentralbibliothek, Cod. S 490Source Collection: So1, fol. 005vRecipe Nr. 36 Dating: not before 1487Origin: place of origin unknownLang: Upper German

Similar recipes:

Same title: bs1.14, gr1.261, so1.36Shared ingredients: so1.36

Categories:

Main ingredient: -Preparation: -Type: -

§ vi Wiltu ein gallrenn machenn wo ueber du wilt Also nim duenn wisbrot schnitten die bae uf einer gluot oder rost brenn si wol vnd sueffer sie vnd leg si in guotenn warmen Win weich si wol vnd tribe si durch ein tuoch nim figenn vnd winber geriben lebkuochenn das trib durch mit einer huenner brue oder fleisch brue das ver misch vnder den brot pfeffer nit zuo dick [6r] Noch zuo duenn Rer winber darin in ein haffenn sued es wol vnd ruer es staets las nit an bruenen mach es ab mit wuertzen yngwer vnd pfaeffer vnd saffran vnd was guoter wuertzen sin Zuoch es von dem fuer vnd ruer es stetts Bis es kalts wirt vnd lae was du von wiltprett oder von gebrestenn Schwinß koepffen oder von gebratten klein cl Unclear. zentring vingers lang schnidest vnd ueber gesotten kalt huener oder foegel ein richtes so gues die gallraein ueber es gestett bald daruff mag man saeen ein frisch gestossen imgwer vnd schmeltz ein clein specklin mit grieben vnd also ist es bereitt gistu es aber kalt so bedarfstu des specks nit wan yngwer das stat woll




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