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.

Wafers stuffed with fig and grapes, batter fried

Ein Gebacks von obladen

Metadata:

Köln, Historisches Archiv der Stadt Köln, Best. 7004, 27Source Collection: K1, fol. 006vRecipe Nr. 45 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: k1.45, so1.25Shared ingredients: k1.45, so1.25Same ingredients in following recipe: 2Same tools in following recipe: 0

Categories:

Main ingredient: -Preparation: pastryType: -

Ein Gebacks von obladen Require Fygen wimperr Erwelle sie vnd hacke sie klein Machs mit wurtzen vnd Saffran ab vnd saltz dar zcu tempererr isz wol Nym eyn oblait zcuch die Figenn darvf vnd ein ander oblaid dar vber Zcuchs durch ein teiglin von weissem mel vnd backe si schon

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