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.

Freshwater crayfish aspic

Gesultzet Crebs zcu machen

Metadata:

Köln, Historisches Archiv der Stadt Köln, Best. 7004, 27Source Collection: K1, fol. 002rRecipe Nr. 12 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: w4.73, k1.12, k1.51, wo8.151Shared ingredients: k1.12Same ingredients in following recipe: 3Same tools in following recipe: 0

Categories:

Main ingredient: fishPreparation: aspicType: -

Gesultzet Crebs zcu machen Ein hoifflichs verdeuewelichs essen Sueed die Creps mit win ab vnd schele die scheren vnd zcagel vnd helse behalt das ander wuertz [2v] wurtz Isz besondern Nue mache dy bruee ab also Nym bersig die klein sin Sued sie In win vnd essig als vil du Ire dan haben wilt ader bedarfest Schued sie vsz Vnd nym die gall vsz den kopffen Nym dan die bueche Scheren vnde zcagel Stosz sie wol In eynem morsel Zcuetrieb sie mit der bruee dar Inn sie gesoten sin durch ein siech tuech Item Nym dar noch aber frisch krebis Vnd alleyn die gescheleten Scheren vnd ouch zcagel Thue sie In die durch getribben Creps In ein phan Erwelle si wol einen kleynen wall Mach sie ab mit guten wurtzenn vnd Saltz Versuch sie was Ine gebrech Vnd loisz sie erkaltenn

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