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 pie

Ein pasteden van Crebsen

Metadata:

Köln, Historisches Archiv der Stadt Köln, Best. 7004, 27Source Collection: K1, fol. 008rRecipe Nr. 54 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: k1.54Shared ingredients: k1.54Same ingredients in following recipe: 1Same tools in following recipe: 0

Categories:

Main ingredient: fishPreparation: pieType: -

Ein pasteden van Crebsen Nym einen starken teig vor gelert Einen teighafen In einem haffschirben Mach dar vber einen deckel Sued die Crebs an saltz Schele schon vnd leig sie zu samen hack peterlin gar klein Nim frisch eyer klopf sie gar wol vnd schud sie In den teighafen Snyd gute birn lenglecht snytz vnd stois sie In dy full Nym fygen . Wimperr . die Crebs scheren Swentze . buche Stois disz alle noch der lenge dar Inn Nym dan guten wyn den mach ab mit wurtzen vnd Saltz Versuchs was Im gebreche vnd schuds In den teighafen vber die fulle Vermach die decken dar vber von dem teighafen Verdempfs wol Slach ein eye oder zwey Beslag die renfft da midde so weichen sie nit Thu ein smaltz zcwischen den teighafen und schirben Setz Ine In einen backofen Lois syden ader broden Sich ye dar zue Gibts rouch so burnet isz an das were mit dem zu guesse des milchsmaltzs So gereds vnd wirt gerecht

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