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.

Calf's lung pastry

kalbs lunge

Metadata:

Solothurn, Zentralbibliothek, Cod. S 490Source Collection: So1, fol. 007vRecipe Nr. 42 Dating: not before 1487Origin: place of origin unknownLang: Upper German

Similar recipes:

Same title: k1.69, pa1.9, so1.42Shared ingredients: k1.69, so1.42Same ingredients in following recipe: 3Same tools in following recipe: 0

Categories:

Main ingredient: offalPreparation: pastryType: -

§ xij Item kalbs lunge hackt man klein vnd schoenn daz mmltz vnd daz hertz huette fast der galn vnd wie man die knoepfflin macht also mach daz uoch wol beschnittne kuechlin mit saltz vnd ouch mit guoten wurtzen vnd all gar schonn gesotten vnd och gar trucken inlegt zuo allem andern fleisch es sie huener oder kelbrin es sie von vogllenn oder andern zimlichem fleisch stucken so fugenn sich die lungenn kuechlin wol dar zuo

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