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.

Chicken offal pastry

lunge kuechlin

Metadata:

Solothurn, Zentralbibliothek, Cod. S 490Source Collection: So1, fol. 008rRecipe Nr. 47 Dating: not before 1487Origin: place of origin unknownLang: Upper German

Similar recipes:

Same title: k1.73, so1.47Shared ingredients: k1.73, so1.47

Categories:

Main ingredient: -Preparation: -Type: -

§ xvij Item man mag in die lunge kuechlin machenn alles vnd hackenn das von huenren ist ueber beliben es si knopf krage vnd alles daz ingeweid das vereiniget sich damit man mag ouch die selbenn kueglin in eigner brue essenn verheft es mit einem specklin oder ab gemacht mit hofflichem siten zuo verstenn als mit milch schmaltz vnd wuertzen Schon vergilbt

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