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.

Pig's head, collared pork

ein gebresten schwins kopff

Metadata:

Solothurn, Zentralbibliothek, Cod. S 490Source Collection: So1, fol. 006rRecipe Nr. 37 Dating: not before 1487Origin: place of origin unknownLang: Upper German

Similar recipes:

Same title: w4.43, k1.64, so1.37, wo9b.124Shared ingredients: k1.64, so1.37Same ingredients in following recipe: 1Same tools in following recipe: 0

Categories:

Main ingredient: offalPreparation: aspicType: -

§ vii Item ein gebresten schwins kopff mach also nim ein sufrenn kessel sued denn kopff darin das die bein dar darusß vallennd zuech die bain darus schnid die schwart dauon hack das ander nim die orwang vnd die zung stos wol in einem muersing mit enwenig brue das mach ab mit wuertzen vnd geribnem lebkuochen also vil du bedarfft Nim die schwart vnd leg si uff ein fuecht pfeffertuoch tuo daz gehaeck im muersing dar zuo vnd tempperier es dick vnd nit zuo duenn schlachs uff die schwarten magstu kein winber haben oder der welschen gerossen sol man von winber dan in das gemaecht tuon vnd richt es mit den hendenn zuo vmb vnd vmb uff dem tuoch schlach daz duoch zuo wol eben verhefft es zuo mit einem faden vnd leg daz alle in ein braesß zwischen zwei braeter die breit gnuog sin hastu der bres nit so beschwer es mit steinen gnuog las trucken oder in der preß stenn tag vnd nacht Bis es wol truckenn wirt So preit ye zuo einem pfeffer [6v] Stuckenn her ab geschniten als vil du wilt




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