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.

Pear electuary

Birn latwerge

Metadata:

Köln, Historisches Archiv der Stadt Köln, Best. 7004, 27Source Collection: K1, fol. 026vRecipe Nr. 150 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: b2.3, h2b.5, k1.150Shared ingredients: h2a.10, k1.150Same ingredients in following recipe: 5Same tools in following recipe: 1

Categories:

Main ingredient: fruitPreparation: electuaryType: -

Birn latwerge Nim gute birn Sued sie schon werff kernn vnd schalen hyn Thu die byrn In einen hafen Guesz Zcylig wasser dar ane wan du sie zu stucklin gesnydden hast verdeck den hafen das der duenst nit vsz moege Wan sie sydens gnueg haben so zueknuersche sie gar klein mit eym leffell Thu sie In ein kleyn kesselin Setz vff einen dryfusz vber ein klein fuer Dar noch ein gute glueed Rure sie fur sich dar das sie nit werdenn als ein muesz Thue honig wurtz dar Inne Ruere isz nach bas Due magst [27r] nemen Nelken Ingberr vnd Muescat groib gestoissen vnd vngereden thue sie darInne vnd ruere sie noch bas vnd enzcuch das fuer bisz die wurtz wol erhitzenn dan thue isz her abe So ist die lattwerge gereicht Slachs vsz vff eyn wieden teller oder schoens bret Trieb sie dan als eynen krepphen teick lois wol kalden vnd Snyd dan kleyne stucklin da von vnd legs Inn




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