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.

Loin roast

guot hirschenn lumel braten

Metadata:

Solothurn, Zentralbibliothek, Cod. S 490Source Collection: So1, fol. 008vRecipe Nr. 50 Dating: not before 1487Origin: place of origin unknownLang: Upper German

Similar recipes:

Same title: k1.76, so1.50Shared ingredients: so1.50, wo7a.171Same ingredients in following recipe: 4Same tools in following recipe: 2

Categories:

Main ingredient: meatPreparation: roastType: -

§ xx Item wiltu guot hirschenn lumel braten machem nim die nierenn schlaffbraetlin waesch suber Nim dan den schwaeis Rib laebkuochenn darin tribe es duch tuoch tuo es in ein haffenn tuo win vnd essich darin wil der schweis nit gern duerch gen gues win dar inn oder fleisch brue vnd rib denn lebkuochen [9r] Unnd schweis durch las stan vnd schnid die nieren vnd das fleisch wuerfflocht tuo es darin vnd las es siedenn besprenge es mit saltz vnd mit schwartzen wuertzenn abb

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