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.

Stuffing for fried dumplings, poultry

Ander krepphen full von feder vehe

Metadata:

Köln, Historisches Archiv der Stadt Köln, Best. 7004, 27Source Collection: K1, fol. 020vRecipe Nr. 100 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: k1.100, so1.75Shared ingredients: k1.100Same ingredients in following recipe: 5Same tools in following recipe: 1

Categories:

Main ingredient: -Preparation: stuffingType: -

Ander krepphen full von feder vehe Nym kophe kragen darme Fusze vnd magenn Hacks alle klein Stois In eym morser Sueed hart eiger hacke peterlin ader ander gute kruter Thu das alles In den morserr Stois wol wurtzs vnde saltzs ab Thue isz vsz In ein schusselnn knede ein rohes eye dar an Fulle die krepphen mit vnd alle warm furgetragen Also mag man kalbshirnn bereiden vnd Inn fullen vor wol gesodenn

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