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.

Fruit, how to preserve

Wie man Obisz vber Ioir Sal frisch behalten

Metadata:

Köln, Historisches Archiv der Stadt Köln, Best. 7004, 27Source Collection: K1, fol. 005rRecipe Nr. 31 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: k1.31, so1.7Shared ingredients: k1.31Same ingredients in following recipe: 0Same tools in following recipe: 0

Categories:

Main ingredient: fruitPreparation: preserveType: -

Wie man Obisz vber Ioir Sal frisch behalten

*Apples, how to preserve* (Subrecipe Nr. 1) [houshold recipe] Epphell Leg sie In einen trocken kelnerr vf ein huerd hoich von der erden vf frisch stroe Loisz gerueme lygen wo ein welch vnd fuele wirt den wirff vsz

*Walnut or hazelnut, how to preserve* (Subrecipe Nr. 2) [houshold recipe] Welsch ader haseln nuesz Leg In frischen sand In ein ecken eins trucken kellers vnd nit In dopphen Dan sie blieben nit

*Sour cherries or sweet cherries, how to preserve* (Subrecipe Nr. 3) [houshold recipe] Wieseln vnd ander kirsen Back ader derre sie In eim backoffen Behalt sie In keseporn die do luftig sin oben In eynem huesz Wan due Ire bedarfest zcue seltz In der fasten So leg sie In ein Schon schusseln mit frischem born dar vber

*Franconian grapes, how to preserve* (Subrecipe Nr. 4) [houshold recipe] Frenkisch Truben Nym ein hengel . x . ader zcwelff truben Mach ein guten Leymen duenne mit born wasser In ein wied schaff vnd stosz die hengel dar Inne das sie nit vnden ruerenn Henck sie In einen keller bisz du sie bedarfest zcu seltzen zcytenn So Fuelle ein Schaf mit born wasser henck sie dar Ine als lange bisz der kleibe erweichet vnd Floisse Ine ab Dar noch beguesz sie mit anderm frischen wasserr schon Loisz trucken vnd trag sie dan fuer

*Wheat or cereal ears, how to preserve* (Subrecipe Nr. 5) [houshold recipe] Sangen van weis ader kornn Nym sie ab so sie senge sin vnd derre sie In eym backoffen ader an der Sonn Behalt sie entboir als die kirszen Wan du die haben wilt So leg sie Inn frisch born wasser Sie kommen widder zcu Irer krafft

*Pears, how to preserve* (Subrecipe Nr. 6) [houshold recipe] Item durre birn Magk man van allen geslechten ouch also behalten




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