CoReMA

Cooking Recipes of the Middle Ages

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  • 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
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  • 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

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Fried dumpling dough

Ein krepphen teig

Metadata:

Köln, Historisches Archiv der Stadt Köln, Best. 7004, 27Source Collection: K1, fol. 020rRecipe Nr. 97 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: k1.97, so1.72Shared ingredients: k1.97, so1.72Same ingredients in following recipe: 1Same tools in following recipe: 0

Categories:

Main ingredient: doughPreparation: dumplingsType: -

Ein krepphen teig Sueed honyg vnd win als vil due wilt Nym ouech ein wiede schuesseln vnd zcwirre den win mit weissen mele als ein mueszlin Slach eynen eyernn dotternn der roit sie In eyn ander schusselnn vnd ein wenig saffraen Zutribs gar wol mit dem gemachten honnyg win vnd thu isz In den gezcwirten teigk Temperers ouch wol vnd wirff ye eyn steueblyn mels dar zu In die schusselnn als lange bisz tue ein liddigen teig gemachst So bereid ein suber tuech vff vnd zuch den teig dar vff mit eym welger hultz zue moissen Snyd Ine zu formen grois ader klein dar noch du die krepphenn haben wilt nach yder fulle gestalt da richt dich noch Ader was teig man mit hefe ader bier hopphen wasser macht die musz man alle loissen vff gehen vnd darnoch aber eins kneden mit lauewen wasser ader mit eym gesoden honnyg win Do wisse dich noch zurichten

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