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.

Rice pastry

ein guot gebachens von riß

Metadata:

Solothurn, Zentralbibliothek, Cod. S 490Source Collection: So1, fol. 017vRecipe Nr. 86 Dating: not before 1487Origin: place of origin unknownLang: Upper German

Similar recipes:

Same title: b4.149, gr1.2, h2a.59, k1.113, pa1.2, so1.86, bs2.44, wo3b.2, wo3b.52, wo8.281, wo9a.44Shared ingredients: k1.113, so1.86Same ingredients in following recipe: 2Same tools in following recipe: 1

Categories:

Main ingredient: cerealsPreparation: pastryType: -

§ xxviiij Item wiltu machenn ein guot gebachens von riß las in nit versiedenn in wasser sig in schon ab las in drucknen an der sunnen oder in der stubenn bi einem offenn zerstos in wol in einem muersing schuett in vß in ein pfannen tuo eier darunder vnd mach es nit ze duenn setz das schmaltz ueber daz fuer las es heissen vnd schuesß denn teig durch die hant dar in als gebratten kuechlin trags vf vnd wuerff zucker daruff

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