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.

Pear puree

Ain muess Von piernn

Metadata:

Berlin, Staatsbibliothek zu Berlin – Preußischer Kulturbesitz –, Handschriftenabteilung, Ms. germ. qu. 1187 Source Collection: B4, fol. 084vRecipe Nr. 76 Dating: mid 15th c.Origin: place of origin unknownLang: Bavarian

Similar recipes:

Same title: b4.110, b4.76, bs1.272, w1.114, w1.78, w4.14, k1.37, k1.38, m11.13, m11.85, so1.17, ds1.13, wo8.208, wo8.209, wo8.210Shared ingredients: w1.78, b4.76Same ingredients in following recipe: 1Same tools in following recipe: 0

Categories:

Main ingredient: fruitPreparation: pureeType: sweet

Ain muess Von piernn NYm ein trukchen haffen vnd tue piernn darein die stingel vnd die pluemben tue dauon der haffen sol nicht smalczig sein Vnd leg die piernn darIn vnd verspeil den haffen wol das sew nicht heraus vallent Du solt haben ein haffen mit wasser der sied vnd stuercz die piernn oben auff den haffen mit dem wasser das do sewd so praten die piernn In dem tuennst Wann sy waich sein so . tue sy herab . lazz kalt werden vnd stozz chlain vnd slachs durch ein tuech vnd solt haben ein vncz das es prawnn werd . du macht das muess prawnn geben wildu es gel haben So tue Saffran daran . Das machtu geben haiss . oder chalt vnd . wenn du an richtest so strew puluer . darauf du magst von Ingwer vnd zuker vnd negelein darczu das tue auch daran

B4 - "Berlin, Staatsbibliothek zu Berlin – Preußischer Kulturbesitz –, Handschriftenabteilung, Ms. germ. qu. 1187"