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.

Chicken parts in chicken offal crust, boiled

Von hunrern eyn essen

Metadata:

Köln, Historisches Archiv der Stadt Köln, Best. 7004, 27Source Collection: K1, fol. 013rRecipe Nr. 57 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: k1.57, so1.31Shared ingredients: k1.57Same ingredients in following recipe: 1Same tools in following recipe: 0

Categories:

Main ingredient: poultryPreparation: boiledType: -

Von hunrern eyn essen Wan sie wol gesoten sin Zuleig sie In vier teil Nym das bretig Zu hack vnd stos isz wol In einem morsell . also . Nym houebt kragen vnd alles Ingerusch vnd stos do mit Nym eier peterlin vnd zcwirre eyn leffel fuel mels weissen das schued dar ane mit wasser ader win gegilbt mit saffran So isz all wol gestossen ist Thu isz vsz vnd nym die ander glidder der huner vnd beslags mit gestossem teig vmb vnd vmb ydes stueck glich als kuchenn Netz die hende In win Strichs woil zu vmb vnd vmb Legs In die alten huenerbrue In eynen widen hafen das die selbe brue dar vber gehe Loszs also sieden Vnd sin die alten vetten huener gut dar zcue So isz nue gesoden ist so mach die selben brue ab mit Saffran wuertz vnd saltz Strauee peterlin dar vber klein gehackt vnd richts an wiltue isz besser han so nym Fyger peterlin In das gehecke kueme zupruefen vnd wie kleyn die glidder sin Sal man doch ydes besondern vmb slahen vnd In leigen Ein solichs geheck an mele mocht man zu gueten hunerfullen machenn

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