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.

Green sauce

Gruen Sulsze zu machen

Metadata:

Köln, Historisches Archiv der Stadt Köln, Best. 7004, 27Source Collection: K1, fol. 025rRecipe Nr. 132 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: k1.132, so1.106Shared ingredients: k1.132, so1.106Same ingredients in following recipe: 4Same tools in following recipe: 0

Categories:

Main ingredient: herbsPreparation: sauceType: -

Gruen Sulsze zu machen Nym phefferkrud dauementen Mangolt Amppher Streff die stele dar vsz Nym wiesbrod weichs In win oder esszig gar wol Rieb lebkuchen Stois das all mit ein ander gar wol Triebs durch eyn tuch mit dem essig vnd win darInn das brod ist geweicht Machs ab mit wurtzen Versuchs vnde behalt die sulszenn In eym glesen hafen wol bedeckt vber Iorr

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