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 or poultry puree

Gestossen huner mach so ader vogel

Metadata:

Köln, Historisches Archiv der Stadt Köln, Best. 7004, 27Source Collection: K1, fol. 013vRecipe Nr. 61 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: k1.61Shared ingredients: k1.61Same ingredients in following recipe: 2Same tools in following recipe: 2

Categories:

Main ingredient: poultryPreparation: pureeType: -

Gestossen huner mach so ader vogel Sueed die altenn vetten huener wol Feym die brue Mach sie luter als ein reyn wasser Gusz nit mehe dar ane Saltz vnd versuds nicht Thu die huener vsz Behalt die bruee Seige das feist ab In eynen vnd die mageren bruee In andern haffen Die losz beide also stehen Wirf dan dy huner vf die banck Zcuech die grossen bein vsz Dan hack sie gar klein Weiche eyn wies brosem brods In der mageren brue gar wol Nym dan das brod vnd huener vnd stosz gar wol In eym morsel Zcwings durch ein pheffer tuech mit der mageren huener brue Stoszs anderweit vnd zcwings aber duerch Ists zue duen so thue mehe wies brods dar Inn vnd zwings duerch Ists zu dicke So zcwings an brod duerch Thue isz In ein phan erwelle isz Machs mit wurtzen vnd saltz Als isz nue durch ist gangen das heissen vnd sin gestossen huener Thu dar vf einen luteren smaltz vorbehalten Also merck allerley vogel gestossen also gemacht vnd mit soden farb ab gemacht




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