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.

Sour cherry electuary

Weychszel Latwergenn Zu machenn

Metadata:

Heidelberg, Universitätsbibl., Cod. Pal. germ. 551Source Collection: H2, fol. 187vRecipe Nr. 11 Dating: I. 1471-1475 / II. ca. 1475 / III. 1450-1455Origin: Bavarian-Central German border regionLang: Bavarian, Bavarian

Similar recipes:

Same title: b3.18, h2a.11, k1.148, m11.89, wo3b.4, wo7a.236#sub1, wo7a.236#sub2, wo7b.141#sub1, wo7b.141#sub2Shared ingredients: h2a.11Same ingredients in following recipe: 5Same tools in following recipe: 4

Categories:

Main ingredient: fruitPreparation: electuaryType: -

Weychszel Latwergenn Zu machenn Nym ein vierteyl von einem kor weychßelen Vnd laß die abplatenn In ein schaff vnd most Unclear, if instruction or ingredient. vnd Zu druckt die In einer schusselen vnd thue das affter das In ein grossenn durchschlag Ader In ein engs sib vnd streich das durrch das die kernn vnd grobenn hewt her aussenn beleybenn Vnd Nym danne dasselb safft Vnd sewd das In eynen kessell auff einen dryfusz Vnd Rur das mit einer praytenn schaufel Vnd laß nit ab mit dem Rurenn das nicht anbrynne Vnd wenne sie schier genungk sewdt So Nym Zwo oder drey mosz honigs darvnterr noch demm vnd die weichseln sein Vnd sewd das aber Vnd thue dann ein lot oder i1/2 pfeffers dar ein Noch demm vnd du sie gernn rosch hast vnd das bleybt zwey ader drew Iar gut Wenne sie wol gesotenn vnd dick ist Vnd wenn man sie essenn wil So waych sie In eynenn wein Vnd thwir sie mit einem loffell Vnd thue sie In ein schusselein Vnd see Zymyn darauff oder trysenet so ist sie gut

H2 - "Heidelberg, Universitätsbibl., Cod. Pal. germ. 551"