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.

Chicken, how to stuff and roast

Ein huen Sieden Broden oder fullenn

Metadata:

Köln, Historisches Archiv der Stadt Köln, Best. 7004, 27Source Collection: K1, fol. 013rRecipe Nr. 59 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: k1.59, k1.60, so1.33Shared ingredients: k1.59, so1.33Same ingredients in following recipe: 6Same tools in following recipe: 1

Categories:

Main ingredient: poultryPreparation: roastType: -

Ein huen Sieden Broden oder fullenn Bereids schon weide isz vnd schuerffe die darmen Nym koph kragen Lebernn magen vnd alles Ingeweid Sueds In eynem hafen ader phannen gar wol mit peterlin Slae rohe eyer dar Inne wuertzs ab vnd Saltzs hack ein altes specklin dar vnder vnd klein wimbere ader gebroden birn kneds wol vnder eyn ander das ist die fulle Dan entblosse das bereite huen vmb vnd vmb full isz schon mit einer seitfarb Stricks zu vnd erwelle isz In wasser do win vnd essig Inne sin das isz erstarre vnd die fulle erkecke Stosz an Lois broden siddlich vnd begusz isz ye an dem wendenn das ist guet

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