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.

Meat puree

Von anderem gestossen vleische

Metadata:

Köln, Historisches Archiv der Stadt Köln, Best. 7004, 27Source Collection: K1, fol. 013vRecipe Nr. 62 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: b4.161, w1.163, k1.62, so1.35, wo7b.122Shared ingredients: k1.62, so1.35Same ingredients in following recipe: 4Same tools in following recipe: 1

Categories:

Main ingredient: meatPreparation: pureeType: -

Von anderem gestossen vleische Nym kalphfleisch wiltbrod ader ander fleisch das do bredick sie als do man knodlich vsz macht vnd das nuelichen geslagen vnd frisch ist Sueds an saltz Schueme isz vnd seige die brue luter ab die behalt Stosz In einem morsel gar wol mit en wenig semelbrod Strichs durch ein duch mit der brue vor behalten vermisch die mit win vnd essig doch zu pruffen Wiltue [14r] isz dick han so klaph eiger totternn mit der selbigen durch getribben brue Wiltue isz duen so loisz an eyer aber mit wurtz vnd saltz vnd lueterem milchsmaltz dar vff vnd gibs dar wiltu isz dan duen dar geben So mache gebeds brod Gibs duen fur eyn suppen so ists gerecht vnd gut

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