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.

Freshwater crayfish, how to serve

Ein hofelichkeit hir zcu

Metadata:

Köln, Historisches Archiv der Stadt Köln, Best. 7004, 27Source Collection: K1, fol. 008rRecipe Nr. 53 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: k1.53Shared ingredients: k1.53Same ingredients in following recipe: 6Same tools in following recipe: 0

Categories:

Main ingredient: fishPreparation: -Type: serving tip

Ein hofelichkeit hir zcu Wan die brue schoen bereit ist der gestoszen krebs Abgegilbt gewurtzet vnd gesaltzen So nym dan ein wies broid vnd machs In wendig hoil als ein sturtz ader klockenn Nit zcu groisz ader zcu hoch Stosz dye geschelten scheren dar Inne vnd sturtz sie In ein schuszlin . ij iij oder iiij sturtzenn Dar nach der gest vil sint vnd schued dan der gestossen krebs dar vber Wo isz blois were das beschud mit eym Leffel vnd legk die kleinen Swentz Buche vnd Scheren vmb vnd vmb dar zcugetruckt In die brue das nichtes blois sie vnd trags dan fuer besprengk wenig oben mit schonem milchsmaltz vnd lueterr

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