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.

Electuary for the chest

Ein latwerge zcur brost

Metadata:

Köln, Historisches Archiv der Stadt Köln, Best. 7004, 27Source Collection: K1, fol. 027rRecipe Nr. 152 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: k1.152, so1.115Shared ingredients: k1.152Same ingredients in following recipe: 0Same tools in following recipe: 0

Categories:

Main ingredient: -Preparation: electuaryType: -

Ein latwerge zcur brost Nym wiessen Retich Isop Alant Diptam vnd Ingber Stois sie zue pulber Temperers mit honig zu einer lattwergen als gewonheit ist latwergen zu machen wiltue sie besser haben so thu dar zu Cubeben Canehil vnd bloemen ader ander gut spitzery Du magst ouch nemen Encian Venedisch Ziter Langenpeffer Calamus Galgant vnd Steinwurtz oder ander gewuertz noch dem dir zcemet vnd dinstlich dar zu ist vnd vnderein ander tempereren wie oben sted zcu einer latwergen




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