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.

Plaster against a hot stomach

Stomachum frigidum reformando

Metadata:

Köln, Historisches Archiv der Stadt Köln, Best. 7004, 27Source Collection: K1, fol. 030rRecipe Nr. 176 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: k1.176, so1.143Shared ingredients: k1.176, so1.144Same ingredients in following recipe: 3Same tools in following recipe: 0

Categories:

Main ingredient: -Preparation: -Type: medicinal

Stomachum frigidum reformando Nym kuemel . j . loth . Galgan 1/2 loth . Ingber j . loth nucis muscatis 1/2 loth Macis j quentin Calmes j quentin Cedoar 1/2 quentin piperr longum . j quentin Granorum paradisi j quentin Steinwuertz j quentin Cynamon j quentin Zuckar j quintarium sufficit Mach ein latwerge dy nuetze tag vnd nacht iij moil Im somer morgens frue nuech ternn zcum mittag vnd des abends am betgang Im winter des morgens nuechtern des abends am betgang vnd zu mitternacht Vnd so due der lattwergen bruechenn wilt Saltu vor hin nuechtern sin iij stuende vnd nach der nemuenge iiij stunde Item die irsten iij tage so due er bruchen wilt Nym Ire ein haselnuesz grois Die anderen iiij tage einer kleinen muescaten grois Die anderen wochen vsz einer grossen muescaten grois Die dritten wochen einer welschen nuesz grois Do bie blieb bis dir basz wirt Vnd ists das dir an der Confectien gebricht lois Ire mere machen Huet dich dy wil du er bruchest fur kalter spiese vnd trancke Als allerley fischen grueen vnd dorre vszgenomen gar klein lebendige fische dy loisz dir wol abmachen mit wuertzen vnd Safran [30v] gekocht mit klein gesnedden zcwebeln Huet dich ouch vor Compestkrude . Allerley milch spiese . vor gereuechtem Garstigen vnd vetten fleische vnd vor madigem kese vnd aller vndaueier spiese




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