CoReMA

Cooking Recipes of the Middle Ages

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  • 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
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  • 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

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Wine against cold stomach

Vinum ad confortandum Stomachum frigidum

Metadata:

Köln, Historisches Archiv der Stadt Köln, Best. 7004, 27Source Collection: K1, fol. 029rRecipe Nr. 166 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: k1.166Shared ingredients: w1.192, w1.193, w1.237, w4.46, db1.6, wo10c.95, wo1a.92, wo1a.94, wo1a.95, wo1b.13, wo1b.15, wo1b.23, wo1b.4, w1.1, w1.118, k1.116, k1.120, k1.166, k1.28, k1.48, m11.87, pa1.31, pa1.35, pa1.36, pa1.40, pa1.56, pa1.58, pa1.58#sub1, so1.130, so1.27, so1.3, so1.91, bs1.240, bs1.242, bs1.244, bs1.245, bs1.252, bs1.254, bs1.263, bs1.36, gr1.100, gr1.102, gr1.131, gr1.168, gr1.169, gr1.224, gr1.224#sub10, gr1.224#sub6, gr1.23, gr1.242, gr1.56, h2a.13, b4.1, b4.114, b4.189, b4.190, b4.236, b6.18, br1.14, br1.36, bs1.12, bs1.166, bs1.191, bs1.191#sub6, bs1.191#sub9, wo1c.12, wo1c.29, wo1c.4, wo3b.157, wo3b.36, wo3b.39, wo3b.42, wo3b.43, wo3b.51, wo3b.53, wo7a.108, wo7a.109, wo7a.109#Alt_dish_3, wo7a.126, wo7a.168, wo7a.188, wo7a.238, wo7a.41, wo7a.50, wo7a.89, wo7b.1, wo7b.121, wo7b.142, wo7b.15, wo7b.184, wo7b.19, wo7b.191, wo7b.2, wo7b.22, wo7b.228, wo7b.3, wo7b.4, wo7b.43, wo7b.7, wo7b.8, wo7b.87, wo7b.91, wo7b.94, wo8.114, wo8.238, wo8.241, wo8.37, wo9a.111, wo9a.127, wo9a.38, wo9a.41, wo9a.51, wo9a.59, wo9a.66, wo9a.73, wo9b.106, wo9b.84, wo9a.41#sub1, wo9a.73#sub1, er2.143, er2.145, er2.148, er2.151, er2.158, er2.162, er2.25, er2.38Same ingredients in following recipe: 1Same tools in following recipe: 1

Categories:

Main ingredient: winePreparation: -Type: medicinal

Vinum ad confortandum Stomachum frigidum Bereidt ein kleins veszlin vnd nym allerley gueter wurtze vsz dem kroem so vil dich duenckt dar zu gnuegen Stois sie klein In eym morser Thu zuecker als vil dar zu als der wurtze aller ist Schueds alle In ein secklin gemacht In gestalt eins lauegen sacks Henck den zcippen des secklins mit den wuertzen In ein kan oder war In du wilt Gusz guten win darInn Lois duerch seigen zcwei ader iij mole vf das der win die kraft der wurtz alle In sich zcihe So gusz dan den win In das veszlin vor wol gereinygt Verstopfs wol das die craft des wins nit verriche So hastu einen win der dem verkalten liebe sin naturliche hitz widder brengt vnd Ine kreftigt

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