CoReMA

Cooking Recipes of the Middle Ages

HELP

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.

Egg puree

Solich gemusze

Metadata:

Köln, Historisches Archiv der Stadt Köln, Best. 7004, 27Source Collection: K1, fol. 025rRecipe Nr. 131 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: b4.57, bs1.249, gr1.12, gr1.3, h2a.57, w1.59, k1.127, k1.130, k1.131, so1.102, so1.105, bs2.42, db1.45, wo3b.191, wo3b.3, wo3b.41, wo3b.47, wo8.226, wo8.227Shared ingredients: k1.131, so1.105Same ingredients in following recipe: 0Same tools in following recipe: 0

Categories:

Main ingredient: eggsPreparation: pureeType: -

Solich gemusze magstu In zcweierley formen machen Nympstu Eier vnd mele so hacke klein grieben dar ane von altem swynen fleische das reinberg sie Sueeds dar Inne hastues nit So nym milchsmaltz lois nit ane bornnen Sehe luter Ingber darvff an der anericht vnd gibs dar Wiltue das isz wol gele sie Zcwirre saffran In eyn lauewe milch vnd temperere isz

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