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.

Fish aspic, how to coagulate in summer

Gesultzet fische

Metadata:

Köln, Historisches Archiv der Stadt Köln, Best. 7004, 27Source Collection: K1, fol. 002rRecipe Nr. 11 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: k1.11Shared ingredients: k1.11Same ingredients in following recipe: 5Same tools in following recipe: 3

Categories:

Main ingredient: fishPreparation: aspicType: kitchen tip

Gesultzet fische Im Somer wan sie nit gern bestehen wan due die fisch bereitest So behalt den sweisz Schueppen vnd groid Thue isz In eynen haffen vnd sueed isz ab mit win Schueme isz schon vnd schued isz In einen morsel Stoisz isz wol vnd slags durch ein thuch mit siner eigen brue da mit isz gesoden ist Ein Lorberblad dar Inne gestossen vnd mit durch getribben so gestehit isz Legk die fisch Inn als vil du wilt schuszelnn machen so sie schon gesotten sin Nym dan die fisch brue vnd die schuepen brue thue dar vnder mit wurtzen vnd allen dingen versuech was gebricht van esszig Saltz vnd gewurtz Im gesmack Loisz isz In phannen erwellen eynen wall vnd schued isz dan vber die fisch Loisz erkalten Im lueft vnd setz sie dan Inne Wiltu so straue mandeln ader winperr dar vf Das thu biezciten ehir sie halber bestehen

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