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.

Garlic sauce

knoblauch salsz

Metadata:

Köln, Historisches Archiv der Stadt Köln, Best. 7004, 27Source Collection: K1, fol. 025vRecipe Nr. 135 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: b6.24, br1.37, br1.37#sub1, bs1.144, k1.135, so1.109Shared ingredients: k1.135Same ingredients in following recipe: 3Same tools in following recipe: 0

Categories:

Main ingredient: spicesPreparation: sauceType: -

Item knoblauch salsz bedarff wenig brods Gebudelt broissem geweicht In essig vnd mit mager fleischbruee wol gestoissen Ab gemacht mit saltz vnd wenig esszig Die salse behalt In eym goterulffe wol bedeckt So bliebt sie by Irer crafft Wiltu sie Gele han So beisze saffran In essige Thu die salsze In ein phenlin vber das fuer vnd lois erhitzenn Mach sie dan mit wurtzen vnd saltz ab Also thu einer yeden salsen so du sie wilt an richtenn vnd furtragen Wiltu die knoblauch salsen gruen haben So stois dauementen vnd Sueer wurtz dar vnder mit brode geweicht vnd mit essig mit dem selben essige durch getrebenn Wiltu sie wies vnd fien haben So thu mandelmilch dar vnder




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