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.

Fish pastry

kuchen van fischenn machen

Metadata:

Köln, Historisches Archiv der Stadt Köln, Best. 7004, 27Source Collection: K1, fol. 001rRecipe Nr. 3 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: k1.3, wo8.289Shared ingredients: k1.3Same ingredients in following recipe: 1Same tools in following recipe: 0

Categories:

Main ingredient: fishPreparation: -Type: -

kuchen van fischenn machen Bereit sie woil wilcherley sie sin Foech den sweisz vf vnd loisz die groid ab behalt houebt vnde zagel vnd das Ingeweit wirf die gallen vsz Dan nem dy fisch vnd hack sie klein vngesoten rohe Stosz woil Im morselstein Thue mele winper vnd gute wuertz Saltz vnd Smaltz dar vnder Das back woil vnd mach das In ein czisennlein mit gereben leckuchen so ists bereit

*Fish Furhes* (Subrecipe Nr. 1) [cooking recipe] Das ander van den fischen houpt groid vnd In gerisch dar vsz mach ein vor essen schon gesoten In win Ab gemacht mit wurtzen vnd geg

Das sin zcwey gar hobsch essen

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