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.

Pears, stuffed, roasted on a skewer

Gefult birn an eym Spisz zu broden

Metadata:

Köln, Historisches Archiv der Stadt Köln, Best. 7004, 27Source Collection: K1, fol. 023rRecipe Nr. 117 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: k1.117, so1.89Shared ingredients: k1.116, k1.117, so1.89Same ingredients in following recipe: 2Same tools in following recipe: 0

Categories:

Main ingredient: fruit fruitPreparation: pan fried panfriedType: -

Gefult birn an eym Spisz zu broden Nym gut Regels ader lauwenn birnn Snyds von eyne wirff die kernn vsz Roists In smaltz vnd hack sie klein Thu honig . wurtz . dar zue ane gele vnd saltz Broid birnn nit zu weich Hoils vsz beide teile Fuelle sie vnd sturtzs vber einander als vor gelert vnd Stech ye ij ader iij ane eynen spisz Bestrich sie mit eym honyg leigs vff ein roist vnd kere sie sitlichen vmb vnd des irstenn eyn klein kolnn dar noch ye rischer bisz sie sampt gebroden dan sehe wurtz dar vf Trags fur als warm




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