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.

Pickles, how to rapidly sour

Compest balde zu machenn Suer

Metadata:

Köln, Historisches Archiv der Stadt Köln, Best. 7004, 27Source Collection: K1, fol. 027vRecipe Nr. 154 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: k1.154, so1.117Shared ingredients: k1.154Same ingredients in following recipe: 1Same tools in following recipe: 0

Categories:

Main ingredient: vegetablesPreparation: saladType: kitchen tip

Compest balde zu machenn Suer Nym einen Reinen hafen Spruesz holtzlin vnden dar Inne einer handt hoich Guesz guten roden win dar Inne gar nahe bisz an dy hultzlin So nym dan des kruds houbt vor woil gesubert vnd spaltzs an vier bisz an den dorsen vnd doch gantz blieb Leghe dan eyn ander pellyn kruds do hinden Inne das isz vornn vffen zcarre Sturtz das houbt also vff die hultzlin In hafen vnd versturtz den gar eben vnd verkleibe Ine mit mueszen Setz Ine vff ein dryfussz vnd mach ein gelich fuer dar vnder nit zu grois loiszs stehen also lange bisz suest ein krueed gesieden mag Dan thu isz vsz vnd lois kalten vnd nym des roden wins Im hafen den thu In eyn phenlin vnd sueed kuemmell Slehen vnd wachholter dar Inne vnd schueds In das hoeubt Teile isz wol vmb vnd vmb vnd lois zu vallenn Erspalt isz dan gar Guesz essig ader Senff dar ane vnd trags fur also kalt

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