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.

Calf's lung pastry

lungen kuechen

Metadata:

Köln, Historisches Archiv der Stadt Köln, Best. 7004, 27Source Collection: K1, fol. 015rRecipe Nr. 69 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: k1.69, pa1.9, so1.42Shared ingredients: k1.69Same ingredients in following recipe: 7Same tools in following recipe: 0

Categories:

Main ingredient: offalPreparation: pastryType: -

lungen kuechen Nym kalbslungen Miltz vnd hertz ane die gallen Hacks klein vnd wie man die knodlin macht also machs ouch wol bescheiden kuchlin Mit saltz vnd guten wurtzen vnd all gar schon gesoden vnd ouch [15v] trucken In geleidt Zcu allem anderen fleisch huener kelbernn ader wiltpret Isz sie von vogeln ader anderm zcemelichen fleisch stucken so fugen sich die lungen kuchlin wol do by




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