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.

Meatballs

wer guote knoeppfflin will machen von fleisch

Metadata:

Solothurn, Zentralbibliothek, Cod. S 490Source Collection: So1, fol. 008rRecipe Nr. 48 Dating: not before 1487Origin: place of origin unknownLang: Upper German

Similar recipes:

Same title: bs1.227, k1.74, so1.48, wo1a.79Shared ingredients: so1.48Same ingredients in following recipe: 4Same tools in following recipe: 0

Categories:

Main ingredient: meatPreparation: deep friedType: -

§ xviij Item wer guote knoeppfflin will machen von fleisch welcher lei es ist das hacke gar klein tuo gehacket petterling darin mach es ab von wurtzen vnd saltz tuo ein klein specklin darzuo schlach ij rowe eier dar in mach kuegellin darus vnd sued sie mit huener Brue oder in iren eigner brue gilbe die wol vnd richt sie dar soelliche kuegellin moech man zuo leber sultzen legenn vnd damit vereingenn




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