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, meat leftovers

Ein ander wise vor vberblibben fleisch

Metadata:

Köln, Historisches Archiv der Stadt Köln, Best. 7004, 27Source Collection: K1, fol. 020vRecipe Nr. 101 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: k1.101, so1.76Shared ingredients: k1.101Same ingredients in following recipe: 1Same tools in following recipe: 0

Categories:

Main ingredient: -Preparation: stuffingType: -

Ein ander wise vor vberblibben fleisch Nym huener wilbrod ader ander vberblibben fleisch das frisch sie vnd nit smecke hacks klein Slach eyger In schusseln vnd gehacktenn peterlin Wirff das geheck dar Inn wurtz vnd Saltzs ab Temperers wol das nit zu duenne sie mit gesoden honyg win vnd lebkuchenn darIn geribben So heldt sichs bye ein vnd list sich Inn fullen Wan die krepphen gebackenn sin das sichstue an der bruende so thu sie usz So mirck ouch das man alle krepphen mit zucker mag besehen so man die Irberen ludenn vor tragt So ist auch selden ein krepphe so man enwenig welscher winber dar Inn hackt an peterlin vnd ane krud sie wernn deste besser Also hastue den teig vnd krepphen fulle Ab du die moisze recht kanst tref fen So bistu eyn gut koich

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