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.

Pear pastry or fried dumplings

Ein geback von Regelsbirnn

Metadata:

Köln, Historisches Archiv der Stadt Köln, Best. 7004, 27Source Collection: K1, fol. 023vRecipe Nr. 119 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: k1.119, so1.93Shared ingredients: k1.119Same ingredients in following recipe: 4Same tools in following recipe: 0

Categories:

Main ingredient: fruitPreparation: -Type: -

Ein geback von Regelsbirnn Schele sie schone wirff die kernn vsz Mach ein grone full von eigernn vnd peterlin ader Saluey ader andern wolsmeckenden gronen krudernn Stele vnd Stengel wirff vsz Hack alleyn die bleder vil klein Slach rohe eyer dor Inn Rere ein klein wiesbrosem brods dar ane wurtzs ab Triebs gar woil durch en ander wiltue isz dick ader duen das achte Mach einen teig von gesoden honig win auch nit zu dicke vnd duenne Zcuetrieb den mit eym welholtz Mach kuchen ader krapphen dar vsz vnd backs wol Vnd In der fastenn magstu welsch wimber vnd fygenn dar vnder thun als zcymelich were Du magst die regels pirnn dar Inn hacken ader lenglecht snytz machen vnd darInn leigen ader strauwen In die fuell Der aber der gruenen kruter nit enhat ader nympt vnd die rohen eier mit geproden eppheln wol verknidt mit wurtzen Saffran vnd Saltz also Inn geleit das vereynet sich gar wol In kugelin ader krepphenn Aber so man der epphel vnd birnn nit enhoit So nym wol gereben guten kese das vereynit sich ouch wol mit den eyernn mit eym kleinen steublin mels vergilbt vnd wol vnder eyn gekneten mit saltz vnd wurtzenn ab du wilt das ist eyn gut geback




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