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.

Egg shells, stuffed

kuegeleicht eyer zcu machen

Metadata:

Köln, Historisches Archiv der Stadt Köln, Best. 7004, 27Source Collection: K1, fol. 017rRecipe Nr. 83 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: b3.7, k1.83, so1.57Shared ingredients: k1.83, so1.57

Categories:

Main ingredient: -Preparation: -Type: -

kuegeleicht eyer zcu machen Rieb enwenig Semelbrods Nym eier totternn an das wies klopphe die totternn das broid Muescat vnd saltz durch en ander Fulle die eier schalen mit eym hueltzlin Ruere sie fast bis das ful werdenn Nym ein kophlin von einer andernn eiger schalen Salb die bynnen mit eyer kloir Sturtzs vber das lochlin des gefulten eygs Roist sie In eym smaltze Ader broid sie bie eym fuer ader magst sie syeden wie du wilt so sin sie gut vnd gib sie dar

*Stuffing for freshwater crayfish shells* (Subrecipe Nr. 1) [cooking recipe] Item Soliche fulle mag man In krebs schalen fullenn dar Inne gehackt peterlin Saluey ader welschen Merredch Auch Guendreben vnd andernn guten krudernn en wenig So gebroten [17v] vnd gestossen mit wuertzen abgemacht also dar gegeben In ein bruelyn vor geleret Ader trucken wy man wil ists gut vnd gerecht




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