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.

Milk cake

Ein lynds essen kyntbetten etc.

Metadata:

Köln, Historisches Archiv der Stadt Köln, Best. 7004, 27Source Collection: K1, fol. 024rRecipe Nr. 125 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: h2a.66, k1.125, so1.97, a1b.15, wo3b.185Shared ingredients: k1.125Same ingredients in following recipe: 1Same tools in following recipe: 1

Categories:

Main ingredient: dairyPreparation: pastryType: -

Ein lynds essen kyntbetten etc. vnd Swachen luden heiszen Milchkuchen Mach einen struben teig mit milch Verzcwirren gar wol Wiltu Ine gele haben verhochin mit saffran Nym die versoten milch als man sie macht versoten In eynem hafen versoten In wasser In eynem andern hafen mit eygernn die starck oder dick ist Die selbe milch mach ab mit edeln guten wurtzen In der Apotekenn genant Sperum dulcium noch eynem duennen strublin teig an eiger ader mit eigern mit eym gesoten honig wasser vnd eyn klein saltz [24v] vnd verpirg auch dy milch dar Inne als In kuchlins vnd In krepphen wise vnd back sie schoen vnd bruen vnd gibs dar mit zucker bestrauwet kueme zu prubenn Wiltu aber die kuchlin In guter mandel milch Geismilch ader ander milch gebenn So vergilbe sie vnd thue ein luteren milchsmaltz dar vff vnd trags fuer

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