CoReMA

Cooking Recipes of the Middle Ages

HELP

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.

Pie, several stuffings

Ein Gut Torthe zu backenn

Metadata:

Köln, Historisches Archiv der Stadt Köln, Best. 7004, 27Source Collection: K1, fol. 022rRecipe Nr. 110 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: k1.110, so1.83Shared ingredients: k1.110, so1.83Same ingredients in following recipe: 7Same tools in following recipe: 4

Categories:

Main ingredient: -Preparation: pieType: -

Ein Gut Torthe zu backenn Nym ein suber phann dar noch du den thorten grois oder klein wilt hon So mach eynen teigk von milch vnd eiernn wol starck Zcuch Ine duenne mit eym welgerhultz vnd myszen noch der phannen so das er vmb vnd vmb vber hange eins vingers dicke Mach ouch ein teigphanne In die phan dar zu ein fulle von geklopftenn eyernn peterlin Smaltz vnd wurtz klops wol vnder ein ander Thu isz In die teigphannen Mach eyn blaid von teige dar vber vnd portel isz zcu als einen fladenn das von dem vberigen teige hencket vber die phann wart das die phan smaltz habe vnd die teigphanne nit ane borne Rieb sie offt vmb vnd loesz den thorten backenn Dar zu gehort ein wiedlecht phan In eine soliche fulle magstu geschelet Crebs thuen Vische von hechten bersze oder Oile das harte vische werenn die weichen dochten nit wan sie mussen vor alle gesoten sin an die stait vnd abgemacht mit wurtzen So nue der thorte bruened so hat irs gnuech Setz Ine von den kolnn wan fuer vnd rouech macht In bruenselnn vnd Smeckend

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