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.

Cheese pastry with pfeffer

Vsz dem selben teige eyn peffer Essen

Metadata:

Köln, Historisches Archiv der Stadt Köln, Best. 7004, 27Source Collection: K1, fol. 018vRecipe Nr. 90 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: k1.90, so1.65Shared ingredients: k1.90Same ingredients in following recipe: 5Same tools in following recipe: 0

Categories:

Main ingredient: dairyPreparation: pastryType: -

Vsz dem selben teige eyn peffer Essen Sueed eyer hart Nym den dotternn Gebrotenn epphel oder birn Hacks vnder ein ander Nym enwenig saffran In win vnd milch Temperers vndereynander das isz dick blibe Mach fladen vsz dem teige thu das gehecke dar vf Slach [19r] Ine zcu vnd welger isz In den henden kugelecht wie vil du haben wilt back sie In luterem milchsmaltz vnd legh sie In den peffer heis ader kalt Sehe einwenig luter Ingber darvf So nym dan des hart gesoden wiessen des eies Snyd klein stucklin als wurffel Sehe sie ouch darvf Machs ab mit enwenig milchsmaltz das stehit wol vnd ist eyn guts gesuends essen Mit dem selbigen teig mag man machenn als die gefulten eyer ader als die gefulten krebs Furtragen In brueen ader win suppenn ader In pheffer




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