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, roasted

anders gebachenns von gefueltenn opfeln

Metadata:

Solothurn, Zentralbibliothek, Cod. S 490Source Collection: So1, fol. 018rRecipe Nr. 88 Dating: not before 1487Origin: place of origin unknownLang: Upper German

Similar recipes:

Same title: k1.116, so1.88Shared ingredients: so1.88Same ingredients in following recipe: 6Same tools in following recipe: 0

Categories:

Main ingredient: fruitPreparation: roastType: -

§ xxxj Item Ein anders gebachenns von gefueltenn opfeln mach also nim sur oeppffel als uil du wilt schels schonn vnd schnids schiblett vnd holle si in vnd us beide teil flis dich gebratten oeppfel oder kuttenn gebrattenn birn ribe ein wisbrott dar under mit zucker vnd saltz du magst si wuertzen oder nit vnd fuelle die oepfel beide teill damit on eier strich die fuelle wol darin mach ouch ein teiglin von honig win gilbt zuech die oeppffel dar daurch verhoefft es mit einem zweck bach si in einem schmaltz vnd richte sie an tuo denn zweck vß vnd gilbs vnd see zucker darueber

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