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, roasted

Ein ander geback von eppheln

Metadata:

Köln, Historisches Archiv der Stadt Köln, Best. 7004, 27Source Collection: K1, fol. 023rRecipe Nr. 116 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: k1.116, so1.88Shared ingredients: k1.116Same ingredients in following recipe: 5Same tools in following recipe: 0

Categories:

Main ingredient: fruitPreparation: roastType: -

Ein ander geback von eppheln Nym sueer epphel Schele sie schoen als vil du wilt Snyd sie mitten von eine vnd hoile sie vsz beide teil Nym dann gute gebroten epphel ader byrn Rieb ein wiesbrod dar vnder mit zucker vnd Saltz Du magsts wurtzen ader nit Fulle die epphel beide teil do mit ane eyer Striech dy full In die epphel druecks wol dar Inn Mach ouch ein teiglin von honighe vnd win gegilbt Zuch die epphel da durch verheft mit eym Zcwecke ader mit eym faden verbunden Back sie In smaltz Richts ane Thu den faden ader zcweck ab vnd gibs dar Straue zucker ader honig dar vf

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