CoReMA

Cooking Recipes of the Middle Ages

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  • 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

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Stuffing for fried dumplings, several

Ander krepphenn

Metadata:

Köln, Historisches Archiv der Stadt Köln, Best. 7004, 27Source Collection: K1, fol. 019vRecipe Nr. 96 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: k1.96, so1.71Shared ingredients: k1.96Same ingredients in following recipe: 1Same tools in following recipe: 0

Categories:

Main ingredient: -Preparation: stuffingType: -

Ander krepphenn Mag man krepphen fullen mit der fulle als man gesturtzte eyer fullt vnd als man epphel vnd huner fuelt [20r] Aber was man von fleische wil fuellen Ein yde fleisch fulle ader vischfulle die muesz vor recht vnd wol gesoden sin Isz sin walt vogel ader Miltz lungen leberen visch ader solich klein zusetze wol gehackt dan wol gestoissen In eym morser wie dan der zuesatz ist von eyernn van kalbs hirne vnd von Intrage peterlin vnd ander wolsmeckend kruder der man ye ein wenig nympt zu einer fulle Allein des gesmacks halber Ader man mag sin entberen zue kleiner fulle So man aber fulle macht an gebroten huener Tuben vnd was von fleische ist do muesz man die kruder zuhabenn Auech wachhulder bere Anysz kuemmel vnd Fenchel gestoissen vnd mit der fulle temperert mit rohen eyernn schon vnder ein ander kneden vnd Ingefult vnd wol gebackenn




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