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.

Eel skin, stuffed with eel

Ein Oil zcu bereiten

Metadata:

Köln, Historisches Archiv der Stadt Köln, Best. 7004, 27Source Collection: K1, fol. 003vRecipe Nr. 19 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: b4.199, b4.226, w1.202, w1.227, k1.19, m11.40, ds1.39, wo1a.66#sub1, wo3b.127#sub1Shared ingredients: k1.19Same ingredients in following recipe: 1Same tools in following recipe: 0

Categories:

Main ingredient: fishPreparation: roastType: show dish

Ein Oil zcu bereiten Zcuech Im ab die hued bisz an das houebt vnd snyd Ine vf Nym das In gerusch vnd die gallen vsz So hack dan peterlin Salue deuewementen Merrich ader ander gut kruder gar klein Temperere isz mit essig oder gutem win das isz wol fucht sie Nym dan Ingber Neglin wol gestossen Muescaten vnd saltz vnd thue isz In das gehecke Fulle den oil da mit vnd bestreich In vmb gar wol vnd zcuech Im die hud widder vber bisz zcue dem zcagel Leg In vf einen roist Loisz In broden Ader mache stucke dar vsz vnd ryhe sie an ein spiszlin van holtze gemacht vnd wende Ine by dem fuer vmb bisz du durch grifst So hat er sin gnueg

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