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.

Almond jelly

Ein hofelichs Zcenen von Mandelnn

Metadata:

Köln, Historisches Archiv der Stadt Köln, Best. 7004, 27Source Collection: K1, fol. 006rRecipe Nr. 43 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: b3.6, k1.43, so1.23Shared ingredients: k1.43Same ingredients in following recipe: 3Same tools in following recipe: 1

Categories:

Main ingredient: nutsPreparation: aspicType: show dish

Ein hofelichs Zcenen von Mandelnn Nym Mandelmilch mit wasser durch gestrichen [6v] Mach sie warm In eynem hafen Rure sie gar wol Nym ein beleibt brue von fischen vnde persig gesoten ader van kelber ader Schafs fussen wol lueter gestanden abgesaltzt vnde die mandel milch do mit vermischt Lasz isz erkaltenn vnd gestehenn brich sie dan vf In eyn schusselnn bestraue isz mit Zuckerr Setz fur




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