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.

Meat pie

Einen fleisch thorten

Metadata:

Köln, Historisches Archiv der Stadt Köln, Best. 7004, 27Source Collection: K1, fol. 022rRecipe Nr. 111 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: w4.149, k1.111, so1.84, wo9a.95Shared ingredients: k1.111Same ingredients in following recipe: 1Same tools in following recipe: 0

Categories:

Main ingredient: -Preparation: pieType: -

Einen fleisch thorten Mach den teig als vor ader als der lappen teig vor gelerd [22v] Mach die fulle nit zu starck von eyernn ader milch hunerbrue ader wolsmackend fleischbrue nit vil kloph die eyger dar Inn vnd milchsmaltz Saltzs vnd wurtzs als vor Setze die teigphan In die phan Guesz smaltz dar zcwischen das der teig nit anborne Thu die full In deigphannen hastue huener wilbroid alles vor gesoten an die stad Isz sie walt vogel gebroten fleisch Hacks alles vilschoen Thue isz In die fulle vnd mach eynen teig deckel dar vber verrenftels schon Gusz smaltz vf die decken Setz die phan vf rische kolnn Zcuem irsten eyn kleyn fuer vnd ye bas ye basz Rieb die phan oft vmb das . das smaltz vmb vnd vmb die teig phan gehe bisz isz brasselt vnd poppelt von sieden so ists gnuech keme dan eyn rauch So brente der thorte ane vnd wuerde brunseln Das verware mit smaltze Also ist die teigphan als woil zcue essen als die scharenn do Inne

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