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.

Aspic broth

zuo einer sultzenn ein brue zuo machenn

Metadata:

Solothurn, Zentralbibliothek, Cod. S 490Source Collection: So1, fol. 006vRecipe Nr. 40 Dating: not before 1487Origin: place of origin unknownLang: Upper German

Similar recipes:

Same title: k1.67, so1.40Shared ingredients: k1.67, so1.40

Categories:

Main ingredient: -Preparation: -Type: -

§ x Item zuo einer sultzenn ein brue zuo machenn Nim iung schwins orn vnd die fues iij oder iiij klein bersig das sued rein in einem nuewen haffenn on saltz so das nun woll vnd recht ist seig die Ab [7r] In einenn subrenn haffenn die behalte Nim den die alten bein schell daz schloesser fleisch ab nim dar nach das selbing fleisch vnd die bersig stos in einem muersing vnd nim dar zuo kein brott vnd och mit siner eignen brue drueck vnd trib es durch ein pfeffer tuoch in einen napff Das rin vnd sufer sig las es fallen vnd seig die brue sittich alß ab vn las das trueb an dem bodenn vnd wen du ueber nechtigest hast von huenren vnd foglen gebratenn oder gesoten das leg in ein schuesslen nim dan die sultz brue tuo sie in ein pfanen laß erwallen mach si ab mitt gewuertz safran vnd saltz gues si also heis ueber das flisch las gestan am luft im sumer setz es in einen keller las es gesten so hastu ein fine lutre sultzen als das gold daz macht der saffrann daz luter absigen so du es solt fuer tragen erbren lueten So bestecke die schuessel mit wissem mandel das stat wol




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