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.

How to prepare vinegar for travels with grape seeds

Essig mit vberland zu tragen

Metadata:

Köln, Historisches Archiv der Stadt Köln, Best. 7004, 27Source Collection: K1, fol. 028vRecipe Nr. 161 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: k1.161, so1.125Shared ingredients: k1.161, so1.125Same ingredients in following recipe: 2Same tools in following recipe: 1

Categories:

Main ingredient: -Preparation: vinegarType: household tip

Essig mit vberland zu tragen Nym der winberkernn vsz den huelsen In der kalternn Truec kene sie vnd stois sie dan wol zu puluer vff das puluer gusz guetenn essig vermischs wol lois isz stehen das sich das puluer an den grunt setz Gusz den essig ab vnd truckene das puluer an der Sonnen Thu das zu drien molen So due nue schnellich essig haben wilt wo due bist So nym des puluers vnd strauwe sin enwenig In ein becherr vol wins So hastu essig

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