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, two types

Zcweierley lungen kuchenn

Metadata:

Köln, Historisches Archiv der Stadt Köln, Best. 7004, 27Source Collection: K1, fol. 015vRecipe Nr. 70 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: k1.70Shared ingredients: k1.70Same ingredients in following recipe: 3Same tools in following recipe: 0

Categories:

Main ingredient: offalPreparation: pastryType: -

Zcweierley lungen kuchenn Die irsten van Ine selber mit eiern wol gehackt vnd gestossen Auch peterlin wuertz vnd Saltz darInn gethan vsz gewellet mit einem rohen ey vnd flache kuchlin dar vsz gemacht vnd so sin sie von Ine selbs Die andern kuchen Nym hertz miltz wol gehackt mit harten eiernn wol gestossen In eim morser vnd geribben lebkuchen vnd en wenig saltz So sin sie gnuech gemacht Dan kneds mit rohen eyernn vnd mach kuchlin dar vsz die sued als huener vnd leg sie In die lebernn sultz vmb vnd vmb zcue anderem fleische ein grois prenten vol vnd behud die vor katzen In eym keller

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