CoReMA

Cooking Recipes of the Middle Ages

HELP

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.

Liver aspic

ein guote leber sultz

Metadata:

Solothurn, Zentralbibliothek, Cod. S 490Source Collection: So1, fol. 007rRecipe Nr. 41 Dating: not before 1487Origin: place of origin unknownLang: Upper German

Similar recipes:

Same title: k1.68, so1.41Shared ingredients: k1.68, so1.41Same ingredients in following recipe: 3Same tools in following recipe: 0

Categories:

Main ingredient: offalPreparation: aspicType: -

§ xi Item ein guote leber sultz mach also nim ein guot kalbs gelueng das sued gar rein sig die brue ab vnd behalte si schon vnd versaltz es nit dan so nim die leber vnd schon brott das weich in win honig gesottenn dann stos die laeber vnd das Brot vnd trib daz durch ein tuoch in ein besundre schuesslen vnd behalte es wiltu das die sultz fast gestande so nim die erstenn brue vnd sued kelber fueß darin vnd iiij cleine bersig vnd ij lorber bletter vnd weich ein schon brot aber in der selbigen brue vnd trib es durch mit der selbigen brue die selbigen zwo brue vor vnd yetz durch getriben mach ein brue dar uß vnd ruere es woll mach es ab mit guoten wuertzen vnd saltz du magst es gilbenn oder nit [7v] Nur das die schonn sie nu vnd wol geschumett ee man sie durch getribt vnd fersuoch es wol vnd sch uet es ueber vnd las im luft kaltenn

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