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.

Stuffing for fried dumplings, poultry

von huener oder fogel magan der kramat vogel vnd ander vogel

Metadata:

Solothurn, Zentralbibliothek, Cod. S 490Source Collection: So1, fol. 014rRecipe Nr. 75 Dating: not before 1487Origin: place of origin unknownLang: Upper German

Similar recipes:

Same title: k1.100, so1.75Shared ingredients: so1.75Same ingredients in following recipe: 4Same tools in following recipe: 1

Categories:

Main ingredient: -Preparation: stuffingType: -

§ xviij Item von huener oder fogel magan der kramat vogel vnd ander vogel so mag man nemen die [14v] Kkoeppff kraegenn vnd fuesß magenn das alles hacke gar klein stos Iin einem nuersing suede herte eier hacke peterling oder ander guotte krueter tuo das alles in denn muersing stos es wol vnd wuertze es ab vnd saltze es tuo es usß in schuesslenn knit ein rowes ei darann vnd die krapfen mit vnd alles warm fuer getragenn Also mag man kalbs hirn bereiten vnd ein fuellen vor wol gesoten

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