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.

Leave pastry

Ein ander heist lappen kuchen

Metadata:

Köln, Historisches Archiv der Stadt Köln, Best. 7004, 27Source Collection: K1, fol. 021rRecipe Nr. 104 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: k1.104, so1.79Shared ingredients: k1.104Same ingredients in following recipe: 2Same tools in following recipe: 0

Categories:

Main ingredient: -Preparation: pastryType: -

Ein ander heist lappen kuchen Mach einen starcken teig mit eyernn vnd win das dritt teil milch Zcuech Ine vff eym brede vsz wiessem mele mit eym welgerhultz Nit zuduenne ader zudicke In die leng vnd smale Mach lappen darvsz an orten schon gezcindelt ader vorn als die eichen bleder win bletter oder lynden was forme du wilt Wiltu bruen So lois wol backenn Ader gele so mach den teig mit saffran zu rieben In wine ader milch Gruene von peterlinsaft ader was gruen verbt Bloe von kornbloemen Soliche lappen kuchen sin gut vsz allen Salsen zu essen fur ein gebrods




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