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 cheese with eggs

Ein mandel kese

Metadata:

Köln, Historisches Archiv der Stadt Köln, Best. 7004, 27Source Collection: K1, fol. 006vRecipe Nr. 44 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: k1.44, so1.24Shared ingredients: k1.44Same ingredients in following recipe: 2Same tools in following recipe: 0

Categories:

Main ingredient: nutsPreparation: -Type: -

Ein mandel kese Require Ouorum Slags In die mandelmilch gar wol tempererit Sied sie wol vnd Setz ab Wiltu wurtz dar Inn thun ader wiltu sie gelb machen das magstu thuen vnd wan sie gesotenn ist vnd von den eiern hard wirt So teueck sie mit einem leffel wol zcu samen Thu dan ein Sichtuch In ein phefferphan das ist ein thurch Slag vnd Schued den kese darvf Losz das molken wol abgehenn wiltu . ij . iij . ader iiij schusseln machenn so richt sie ane vnd besehe sie mit zcuecker vnd gib sie dar




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