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.

Morel aspic

Gesultzte moerchen machen

Metadata:

Köln, Historisches Archiv der Stadt Köln, Best. 7004, 27Source Collection: K1, fol. 003vRecipe Nr. 18 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: gr1.204, k1.18, pa1.7, bs2.46Shared ingredients: k1.18Same ingredients in following recipe: 2Same tools in following recipe: 0

Categories:

Main ingredient: mushroomPreparation: aspicType: -

Gesultzte moerchen machen Hastue fisch bruee als von gesultzten fischen die ist guet Hastue der nit So machs also Require ein wenig essig vnd wasser vnder enander Sueed vier klein persig ader huszblosen vnd lorberr ader die bletter vnd trib isz durch ein tuech Loisz isz gefallen dan sygk isz ab Saltze vnd wurtz isz ab Dan schud isz vber die selbigen moerchen Wiltu die bruee gele haben So thu saffran dar Inne Loisz isz gestehen dan bestick esz man geschelten mandelkern vnd trag isz fur Item Solch Fulle mocht man ouch In krebsschalen machen ader do mit fullen

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