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.

Apples, stuffed, overturned, stacked

Van Gebacken Eppheln

Metadata:

Köln, Historisches Archiv der Stadt Köln, Best. 7004, 27Source Collection: K1, fol. 022vRecipe Nr. 114 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: k1.114, so1.87Shared ingredients: k1.114Same ingredients in following recipe: 1Same tools in following recipe: 0

Categories:

Main ingredient: fruitPreparation: roastType: -

Van Gebacken Eppheln Nym Sueer epphel winter obis Schele sie schon Teile sie In zcwei teil vnd mach sie binnen hoil ydes teile Mach ein fulle von gebroden eppheln Ein hart eye vnd peterlin [23r] wol gehackt mit eym frischen rohen ey wol tempereret Gewurtz Gesaltzen vnd gegilbt Do mit fulle die epphel beide teil Sturtz sie vber einander Stois eyn zcwecklin dar durch das nit wieche bisz hart wirt vnd gebacken Gibs sie dar

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