CoReMA

Cooking Recipes of the Middle Ages

HELP

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.

Pig's head, collared pork

Ein gepresten Swinszkoph

Metadata:

Köln, Historisches Archiv der Stadt Köln, Best. 7004, 27Source Collection: K1, fol. 014rRecipe Nr. 64 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: w4.43, k1.64, so1.37, wo9b.124Shared ingredients: k1.64, so1.37Same ingredients in following recipe: 1Same tools in following recipe: 0

Categories:

Main ingredient: offalPreparation: aspicType: -

Ein gepresten Swinszkoph Sueds In eym suberen kessel das die bein dar vsz fallen vnd lois werden den suber schon zuch die bein dar vsz Snyd die swarten da von Hacke das ander Nym die orwangen vnd zuengen Stos wol In eym morsel mit en wenig brue Das mach ab mit wurtzen vnd geribben lebkuchen als vil du bedarffest Nym die swarten vnd seg sie vf eyn fucht pheffertuch Thue das gehecke In morsel zcue dem gemechte der zcuengen Temperirs dicke vnd nit zu duen Slags vf die swarten Machstue grosz ader klein winber haben der welschen Thue sie In [14v] das gemechtze Richts mit den hendenn zcue vmb vnd vmb vf dem tueche Slach das tuech zue wol eben verfefts mit eynem faden Vnd legs all In eyn pressen zcwischen zcwei breder die breid gnuech sin Hastu der pressen nit So beswers mit steynen gnuech vnd losz truecken ader In der pressen stehen tag vnd nacht bisz isz wol trucken wirt So bereit ye zue eynem pheffer stuck her ab gesneden als vil du wilt

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