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.

Aspic broth

Zcu einer Sultz ein brue

Metadata:

Köln, Historisches Archiv der Stadt Köln, Best. 7004, 27Source Collection: K1, fol. 014vRecipe Nr. 67 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: k1.67, so1.40Shared ingredients: k1.67

Categories:

Main ingredient: -Preparation: -Type: -

Zcu einer Sultz ein brue Nym Jueng Swins oren vnd fusze dry ader vier kleyn persig Sueds rein In eyn nuwen hafen an saltz So das nue recht vnd wol gesoden ist Seig die brue ab In eyn [15r] suberen hafen die behalt Nym dan die bein schele das fleisch ab Nim das selbige fleisch dar noch vnd die persig Stoszs In eym morsel Nym dar zu keyn brod Mit siner eigen brue tribs durch eyn pheffer tuech In einen reinen naph Loisz gefallen Seig die brue reyn vnd sitlich ab Loisz das trube an dem boden vnd wan du was vbernechtigs hast von hunernn ader vogelnn gesoden ader gebroden das leig In ein schusseln Nim dan die sultzbrue thu sie In ein phannen Loiszs erwallen machs ab mit wurtzen Saffran vnd Saltz Guesz sie also heisz vber das fleisch Lois gestehen an der lufft Im Somer setz sie In einen keller Losz gestehen So hastu ein vien luter sultze als das golt das macht der Saffran vnd das luter abseigen So du isz salt fur tragen Irberen luden So besticke die schusseln mit wiessen geschelten mandeln das stehet woil




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