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.

Sauce for meat

Ein Galraid warvber man wil

Metadata:

Köln, Historisches Archiv der Stadt Köln, Best. 7004, 27Source Collection: K1, fol. 014rRecipe Nr. 63 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: k1.63Shared ingredients: k1.63, so1.36Same ingredients in following recipe: 3Same tools in following recipe: 1

Categories:

Main ingredient: -Preparation: sauceType: -

Ein Galraid warvber man wil Nym wiesse duen brod snidden Behe sie wol vnd born sie vff einem roist Sueber sie vnd legs In einen guten warmen win weich sie wol vnd tribs durch eyn tuech Nym Fiegen winber geribben lebkuchen Tribs duerch mit einer huner bru ader fleisch bru vermischs vnder den pheffer Nit zu dicke noch zu duen Ruere winber dar Inne In hafen Suds wol vnd rure isz steds loszs nit anburnen Machs ab mit wurtzen Ingber pheffer vnd Saffran vnd was guter wurtz sin Zcuchs von dem fuer vnd ruere isz steds biszs kalt wirt vnd lohe was due von wiltbrod ader von gestoissen gepresten swinszkopphen ader von gebrotem klein centrig vingers lang snydest vnd vber gesoden kalt huner ader vogel an richts so gusz die galraid vber Isz gestehit balde Dar vf mack man sehen frisch gestossen Ingber vnd smeltze ein klein specklin mit grieben so ists bereit Gibstue isz aber kalt so bedarffestu des specks nit Allein den Ingeber das sted wol

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