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.

Herbs pastry

ein anders gebachenns

Metadata:

Solothurn, Zentralbibliothek, Cod. S 490Source Collection: So1, fol. 015rRecipe Nr. 78 Dating: not before 1487Origin: place of origin unknownLang: Upper German

Similar recipes:

Same title: k1.103, so1.78Shared ingredients: so1.78Same ingredients in following recipe: 3Same tools in following recipe: 0

Categories:

Main ingredient: herbsPreparation: pastryType: -

§ xxi Item ein anders gebachenns Nim peterling Bementen vnd ander wol geschmackten wuertzen recht als man salssen macht wiß brossmen brots darzuo oder geribenn lebkuochenn das stos wol durch ein andern tribe es durch einandern durch ein tuoch mit guottem win damit tempperier eier vnd mell vnd mach ein starchenn teig dem man mit einem loeffelin zuech in in das schmaltz Aber kleine kuechlin als die bonnus bach si also

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