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.

Golden confectionery

Verguelte kuelchen zu backenn

Metadata:

Köln, Historisches Archiv der Stadt Köln, Best. 7004, 27Source Collection: K1, fol. 019vRecipe Nr. 93 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: k1.93, so1.68Shared ingredients: k1.93, so1.68Same ingredients in following recipe: 1Same tools in following recipe: 0

Categories:

Main ingredient: -Preparation: confectioneryType: -

Verguelte kuelchen zu backenn Nym geslagen golt wol geribben vf eym stein mit wasser als die golt farbe ader moler farbe Magstue gebranten win han ist besser Do mit wol getribben das isz starck wirt vnd glitzernn So nym dan eynen dottern von eym rohen ey dar zcue Riebs anderweit Mach kuegelin zuckarat Rosat violat ader muescat hofelich klein als duemen gleder Slach die hende In eyn wasser welle vnd mach sie rondt zcuschen den henden Nym ein starcke phahen federen vnd bestrich die kuelchen mit der goltfarbe behendlichen vmb vnd vmb Stos ein messer ader eyn hultz dar Inne das du die kuelichen vber all mogst bestrichen Leig sie noch ein ander vf ein schon bred als vil du Ire han wilt vnd back ye eins noch dem andernn In fullem smaltze das isz dar Inne swymme ader weire das sie sich vnder ein ander nit ruren Nym sie mit eym lochereichten leffel vsz das sie wol ersien So bliben sie schoen dye gib vor gebrods als tracken

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