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.

Pig's head, collared pork, roasted

von dem gepresten swinszkoph ein gebrods

Metadata:

Köln, Historisches Archiv der Stadt Köln, Best. 7004, 27Source Collection: K1, fol. 014vRecipe Nr. 65 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: k1.65, so1.38Shared ingredients: k1.65Same ingredients in following recipe: 3Same tools in following recipe: 1

Categories:

Main ingredient: offalPreparation: aspicType: -

Wiltu von dem gepresten swinszkoph ein gebrods machen So snyds zcentrig einer spannen ader zcwo lang Spicks mit einer nateln vmb vnd vmb klein sinwelle specklin Mach einen smalen hultzen spisz Stos ane vnd legs zcuem fuer des irsten wende Ine sitlich von dem fuer vnd dan ye neher bisz er durch hitzet so hat he sin gnuech versaltz Ine nit wan er vor In dem gemecht gesaltzen ist Hastu nit speck so begusz Ine yehands mit einem luteren smaltz heisz gemacht ader mit einer heissen fleisch bru Also thuet man Rechbroden lendenbrodenn ader was man von wiltbroid ader geflugel broden wil

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