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.

Quince electuary

Kuttin lattwerin

Metadata:

Berlin, Staatsbibliothek zu Berlin – Preußischer Kulturbesitz –, Handschriftenabteilung, Ms. germ. qu. 1023 Source Collection: B3, fol. 124vRecipe Nr. 17 Dating: 1497Origin: place of origin unknownLang: Alemannic

Similar recipes:

Same title: b3.17, w4.159, k1.149Shared ingredients: b3.17, bs1.168

Categories:

Main ingredient: -Preparation: -Type: -

Kuttin lattwerin Item nym ainen hafen da hayß wasser vnden sye vnd stoeck hoeltzlin dar In vnd leg die kuttin dar vf daß sy Inn das wasser nit wallend vnd deck ainen hafen dar vber vnd tempfs also [125r] byß sy waich werdint vnd schell sy dann alß ainen oepfel vnd tryb sy dann durch ain tuoch vnd syedent daß also vnd nym zuo xxx kuttinen ain maß gelutertz honig vnd ain maß guotz winß vnd sud eß Inn der dicke alß ain waitzenß muoß vnd laß dann daß gewurtz dar In wallen vnd guß eß dann vff ain brett so hast du ain guot latwery






B3 - "Berlin, Staatsbibliothek zu Berlin – Preußischer Kulturbesitz –, Handschriftenabteilung, Ms. germ. qu. 1023"