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
  • 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

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Grape electuary

ein Latwergen von weinpern

Metadata:

Heidelberg, Universitätsbibl., Cod. Pal. germ. 551Source Collection: H2, fol. 197vRecipe Nr. 6 Dating: I. 1471-1475 / II. ca. 1475 / III. 1450-1455Origin: Bavarian-Central German border regionLang: Bavarian, Bavarian

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Categories:

Main ingredient: fruitPreparation: electuaryType: -

ein Latwergen von weinpern So prich die per von den paumen vnd thu sy In einen kessell vnd secz sy auf einen drifusz vnd thu ein glut dar vnter vnd geuß nichcz dar an vnd wen sy siedent wirt so laß sy kalt werden vnd thu es wider In einen kessell vnd auf einen trifusz vnd laß es woll sieden vnd stup es woll mit gutem gewurcz vnd geuß sy den auf ein pret vnd laß sy den kalter sesch tag so schneidestu wie du willd etc.

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