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.

Leave pastry, several stuffings

pretzen

Metadata:

Solothurn, Zentralbibliothek, Cod. S 490Source Collection: So1, fol. 015vRecipe Nr. 81 Dating: not before 1487Origin: place of origin unknownLang: Upper German

Similar recipes:

Same title: k1.106, so1.81Shared ingredients: so1.81Same ingredients in following recipe: 1Same tools in following recipe: 0

Categories:

Main ingredient: -Preparation: pastryType: -

xxiiij Item mit dem selbenn teig abgesatzten mit der siden farbe mag man pretzen mach als ein hand wit kleiner vnd groesser vnd die also bachennes vnd mit einer faedern ein klein honig an strichenn vnd Also druckenn fuer tragen fuer gebrattes Auß denn selbenn laeppischenn teig mag man erhaben kuegelin machenn oder kuechlin eins alten kaes darin geribenn oder aber mit bir heffen erhabenn oder mit mett Beseen die kuechlin gehoerenn in kaes brue fuergetragen oder heis truckem gegebenn Man ysset si ouch uß salsenn




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