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.

Sour cherry electuary

Ein wiesel Salsze

Metadata:

Köln, Historisches Archiv der Stadt Köln, Best. 7004, 27Source Collection: K1, fol. 026vRecipe Nr. 148 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: b3.18, h2a.11, k1.148, m11.89Shared ingredients: k1.148

Categories:

Main ingredient: -Preparation: -Type: -

Ein wiesel Salsze Ader latwerge Stois sie In eym morser mit kernn vnd all Ryb lebkuchen dar vnder Tribs durch ein thuch mit guetem win Schud isz In eynen vergleisten haffen Stois neglyn vnd aller ley starcker wuertz vnd enwenig saltz thu dar Inne Erwelle isz bie dem fuer Thue isz dan vsz In eyn fucht becken vnd lois wol gestehen vnd mach kuchlin dar vsz ader lattwergen

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