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.

Pea puree, riced

Ein hoffelichs essen Von erbissenn

Metadata:

Köln, Historisches Archiv der Stadt Köln, Best. 7004, 27Source Collection: K1, fol. 007rRecipe Nr. 48 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: bs1.204#sub2, gr1.48, w4.89, k1.48, so1.28Shared ingredients: k1.48Same ingredients in following recipe: 1Same tools in following recipe: 0

Categories:

Main ingredient: legumesPreparation: pureeType: -

Ein hoffelichs essen Von erbissenn Sueed vnd pelge die erbs schon mit einem wasserr Seige die bruehe ab vnd behalt die selben bruee zcue gebeheten Suppen ab gemacht mit wurtzen kueme zcu pruefen vnd gegilbet Nim der Erbis In eine suber beckenn zcu rieb sie mit eym grossen leffel gar wol Nym Ire vf ein essen vnd thu sie In einen pefferphan Slag sie durch mit der hand In gut schueszlen Habe die phan hoch So werden die erbs gezcetteln als regen woerme sin grois vnd klein Die bewar gantz zcu behalten das du sie nit brechst vnd eben In die schusselnn vnd nit vber haengen Das loisz gestehen Vnd dan sueed ein guten wyn mit honig dar vber gesprengt vnd zcucker dar vff gesewet das smecket woil so die erbis nit versaltzen sin




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