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.

Bread, stuffed, and roasted

ein froemde gebachenns heist der schnaebel

Metadata:

Solothurn, Zentralbibliothek, Cod. S 490Source Collection: So1, fol. 012rRecipe Nr. 66 Dating: not before 1487Origin: place of origin unknownLang: Upper German

Similar recipes:

Same title: b4.209, w1.211, k1.91, so1.66Shared ingredients: so1.66Same ingredients in following recipe: 4Same tools in following recipe: 0

Categories:

Main ingredient: breadPreparation: pastryType: -

§ viiij Item ein froemde gebachenns heist der schnaebel Nim wiß brott schnide die rinde dauon dar uß mache duene [12v] Schnittenn die leg uf ein brette schnid die rinden als deller nim oeppffel schnid si zuo halbenn fiertel vnd roest si darnach hack si klein saltz vnd wurtz si si was wurtz du hast pfaeffer oder ingwer vermischs in safran hack das durch einandern schlach wol geklopfft eiyer darin das knit durch ein andrenn so du die fuelle hasst bereit strich si vff ein schniten vnd deck ein ander dar ueber daz die vnder schnite gar nachen zuo der obrenn reiche verheffte es mit einem eier clare daz si bi einandren belibenn vnd bach si wol schon vnd wer die selbingen schnabel von mangerley farbenn han woell der zuech das brott for hin durch ein gruenen saft auch rott oder blaw Wie ichs forgelert hann Aber daz on farb zuo habenn So mag man daz in win suppenn oder pfaeffer gebenn oder galraenn in leber sultzenn oder in kaesß brue wie man will




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