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, roasted

von dem gebrchten schwinen kopff gebrattens machenn

Metadata:

Solothurn, Zentralbibliothek, Cod. S 490Source Collection: So1, fol. 006vRecipe Nr. 38 Dating: not before 1487Origin: place of origin unknownLang: Upper German

Similar recipes:

Same title: k1.65, so1.38Shared ingredients: so1.38Same ingredients in following recipe: 2Same tools in following recipe: 1

Categories:

Main ingredient: offalPreparation: aspicType: -

§ viii Wiltu denn von dem gebrchten schwinen kopff gebrattens machenn so zertrib zentring vnd schnid zentring ein span oder zwo lang spicke das mit einer nadlenn vmb vnd vmb kleine simeblin specklin mach ein schmallen hueltzinene spis stos ann leg in zuo dem fuer des erstenn troel sitlich von dem fuer vnd denne ie naecher bis er duerch hitzt so hat er sin gnuog vnd versaltz in nit wenn er von dem gemecht gesaltzen ist hastu nit speck so begues in ye leicht mit einem heisse schmaltz oder mit einer heissen fleisch brue Also tuot man rechbraten lenbratten oder was man von wilt prett oder von gefuegel Bratten wil

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