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.

Hollow roast, veal

Ein holbroden von kalbfleisch

Metadata:

Köln, Historisches Archiv der Stadt Köln, Best. 7004, 27Source Collection: K1, fol. 016rRecipe Nr. 75 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: k1.75, so1.49, db1.20, wo7a.165Shared ingredients: k1.75, so1.49, wo7a.165Same ingredients in following recipe: 3Same tools in following recipe: 0

Categories:

Main ingredient: meatPreparation: roastType: -

Ein holbroden von kalbfleisch Hacks klein vnd wol Thu isz In eynen morser Slach ydel gute eyer totteren dar Inne vnd eyn wenig schon mele wurtzs Im morser ab mit saltze Stos wol vnder ein ander behalt das wiesse klopphe isz vf halb Dan mache einen breidleichten gense spisz den bicke rue Nym das fleisch vsz dem morser Bestrich den spisz mit dem eiger kloir vnd netz die hend dar Inne vnd kleibe das fleisch vmb vnd vmb den spisz gar wol lenglich In eyner dicked gar eben drucks wol zcu mit nassen hendenn als lang der brode ist Leghe Ine zcuem fuer Zcuem irsten klein kolnn vnd sitlich wende Ine vondem fuer vnd dar noch ye rischer kolnn Beguesz Ine mit eym Zcuerloissen alten specklin ader milchsmaltz Du machst ouch den speck Snytzlin ader gehackt vor dar In thuen ader milchsmaltz So fuechtet isz vnd bridt vil schoen Ader an vnderlois wend isz vmb fyer nit So wirds risch Synd lange snytzen dar In vnd sehe Ingber pulber dar Inn Stich mit eym hultz dar In Nym ein fleisch brue die gilbe schoen Thu smaltz dar an Hitzs In einer phan begusz den broden do mit so blibt er lynd vnd gut




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