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.

Sage, morels, or other herbs, batter fried

saluien bachenn morcbenn oder ander guote kruetter

Metadata:

Solothurn, Zentralbibliothek, Cod. S 490Source Collection: So1, fol. 019vRecipe Nr. 94 Dating: not before 1487Origin: place of origin unknownLang: Upper German

Similar recipes:

Same title: so1.94Shared ingredients: so1.94Same ingredients in following recipe: 2Same tools in following recipe: 0

Categories:

Main ingredient: -Preparation: deep friedType: -

§ xxxviij Item w saluien bachenn morcbenn oder ander guote kruetter so mach ein strubenn teig zuech si wol dar durch vnd bach si wilt si aber fuellenn das hastu wol standenn ein Blatt ueber das ander gestuertzt vnd die fuelle mit guottenn wuertzenn schonn abgemacht mit ytel eiern mach man ouch die fuele in die eier von winbern vnd agras im herbst vnd was man von fuellenn macht die muessenn gewuertzt sin

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