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.

Herbs pastry

Ein ander gebacks

Metadata:

Köln, Historisches Archiv der Stadt Köln, Best. 7004, 27Source Collection: K1, fol. 021rRecipe Nr. 103 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: k1.103, so1.78Shared ingredients: k1.103Same ingredients in following recipe: 3Same tools in following recipe: 0

Categories:

Main ingredient: herbsPreparation: pastryType: -

Ein ander gebacks Nym peterlin Daue menten vnd ander wol smackend kruter recht als man salsen macht Ein wies brosem brods ader gereben lebkuchenn dor zu Stoszs wol durch ein ander Triebs duerch ein tuch mit gutem win Do mit temperere eier vnd mele vnd mach einen starckenn teick den man mit eym leffel In zcihe In das smaltz ader cleyn kuchlin als die phanpan) muesz vnd back sie

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