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.

Pea pastry

wiltu ein gebachens machen von erbsenn

Metadata:

Solothurn, Zentralbibliothek, Cod. S 490Source Collection: So1, fol. 017vRecipe Nr. 85 Dating: not before 1487Origin: place of origin unknownLang: Upper German

Similar recipes:

Same title: gr1.249, k1.112, so1.85Shared ingredients: k1.112, so1.85Same ingredients in following recipe: 0Same tools in following recipe: 0

Categories:

Main ingredient: legumesPreparation: pastryType: -

§ xxviij Item wiltu ein gebachens machen von erbsenn sued die erbs schonn vnd belg si schlach si durch gilb ein win dem temperier darin vnd schon eier tuter enwenig mel ruer es vnd las es kaltenn so gestett es dick schnid daruss weckel stuecklin vnd zuoch sie durch ein gls teiglin Abgemacht mit wurtzenn ducke die stuecke darin Hebe es uff mit einem loeffel vnd Bach sie dar zuo gehoertt auch gesottenn win mit honig gesprengt vnd fuer getragen

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