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.

Apples, stuffed, overturned, stacked

oeppffeln gefuelt oder gebrattenn

Metadata:

Solothurn, Zentralbibliothek, Cod. S 490Source Collection: So1, fol. 017vRecipe Nr. 87 Dating: not before 1487Origin: place of origin unknownLang: Upper German

Similar recipes:

Same title: k1.114, so1.87Shared ingredients: so1.87Same ingredients in following recipe: 4Same tools in following recipe: 1

Categories:

Main ingredient: fruitPreparation: roastType: -

§ xxx Item wiltu machem ein guott gessne von oeppffeln gefuelt oder gebrattenn Nim sufer oepffel winter opß [18r] Schelle sie schon vnd teil si von ein andern in zwei teill vnd mach sie holl in ye dem teill vnd mach ein fuelle von gebrattenn oeppffeln ein hert eie vnd petterling wol gehackett mit einem frischenn rowenn eig wol getemperierett damit so fuele die opfel schon Beide teill vnd stuertz si ueber ein andrenn Stos ein zwecklin dardurch das es nit danen fallen moege vntz sie gebachenn vnd gib sie fuer wiltu die selbenn gestuertzstenn oepffel bratten stos ye zwenn oder iij oder fier an ein spislin leg si vff rost vnd beguess sie mit schmaltz oder wend sie bi dem fuer vmb wie du wilt vntz si gebratten das ist bloedenn luetten ein tewigs essenn mach ein gesotten honig win vnd spreng sie damit ee du sie fuer tragest




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