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.

Freshwater crayfish aspic

Ein Galrad zcu Ingemachten Crebszenn

Metadata:

Köln, Historisches Archiv der Stadt Köln, Best. 7004, 27Source Collection: K1, fol. 007rRecipe Nr. 51 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: w4.73, k1.12, k1.51, wo8.151Shared ingredients: k1.51Same ingredients in following recipe: 8Same tools in following recipe: 2

Categories:

Main ingredient: fishPreparation: aspicType: -

Ein Galrad zcu Ingemachten Crebszenn Require Cancrorum quantum volueris Sueed sie ab In win vnd ouch In essig Thu ab die schalen vnd thu das bytter vsz den koipfen Schele die Scheren vnd die buche Thue sie In eynen Morsel dar zcu Mandeln vnd ein wiesze Cruemen brods dar zcue Stosz wol mit gutem win Slags durch eyn tuch vnd thu isz In ein phan vnd Smaltz dar Inne Vnd machs ab mit wurtzen vnd saltz Versuchs Ists dan zcustargk [7v] so tempererrs Mit wasser So das Essig win vnd wurtz rechte moisze haben Gib sy vff Setz sie fur kalt ader warm Bestraue sie mit welschen Wynberen ader frischer Ingber so du sie warm gibst Wiltu sie kalt geben vnd woil gestanden sie so bestigk sie mit mandelnn

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