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.

Fish aspic, from big fish

Ein Meisterlich Galrad vber fisch als Salmen vnd ander groisz fisch

Metadata:

Köln, Historisches Archiv der Stadt Köln, Best. 7004, 27Source Collection: K1, fol. 001vRecipe Nr. 10 Dating: 2nd half of 15th c. (Menne/Ehlert); 16th c. (Finger et al.)Origin: place of origin unknownLang: West Central German

Similar recipes:

Same title: k1.10Shared ingredients: k1.10Same ingredients in following recipe: 7Same tools in following recipe: 0

Categories:

Main ingredient: fishPreparation: aspicType: -

Ein Meisterlich Galrad vber fisch als Salmen vnd ander groisz fisch Mach die zue guten stuecken Spisze ye zcwey ader dry stucke In ein hueltzen spisz vnd sueed sy also ab mit win vnd essig Saltz vnd wuertzen [2r] behalt die bruee als vor geschreben stehit behe das broid vnd thue Im als vor Wuerd die galreid zcu thuenne So nym lorber bletter oder die schalen oder vf ein halb lorber Vnd stoesz sie mit dem gebeten brode mit der fisch bruee Trib das durch vnd temperire isz Versuch isz abs recht abgemacht sie von wurtzen vnd saltz Legk dan die fisch stuck Inne vnd schued die galrad vber vnd loisz gestehen Wiltu so sehe aber Ingberr dar vber ader Cinamonj ader Macis




K1 - "Köln, Historisches Archiv der Stadt Köln, Best. 7004, 27"