CoReMA

Cooking Recipes of the Middle Ages

HELP

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 laquerin

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.3-5 Aug. 4°Source Collection: Wo10, fol. 260rRecipe Nr. 7 Dating: 16th c. (1543)Origin: place of origin unknownLang: High German languages

Similar recipes:

Same title: b3.17, w4.159, k1.149, wo10c.19, wo10c.7, wo10c.7#sub1, wo11a.2, wo11c.5, wo11c.6, wo11c.7, wo11c.8, wo1b.18, wo1c.22, wo1c.27, wo3b.150Shared ingredients: wo10c.7Same ingredients in following recipe: 2 1Same tools in following recipe: 1

Categories:

Main ingredient: fruitPreparation: electuaryType: -

Kuttin laquerin zumachen Schneid die kuttinen all In acht oder 10 schnitzlen vnnd thus In ain kessell vnnd thue wasser daran an 200 kuttinen 5 mass wasser vnd lass dempffen bis das sie lind werden darnach thus In ain secklin souil du In ain press bringen kanst vnnd press sy aus hastu aber kain press so treib es durch ain grobes tuch vnd lass den safft vber nacht ston vnd thue In In aim kessell oder pfannen vber vnnd lass In sieden zwu stund bis du den zucker daran thust vnd allweg 1 pfund zucker an 50 kuttinen gethon vnnd lass es sieden vier stund das es Imer In ainem gleichen sudt [260v] sey vnnd mach nit ein gross feur darunder vnd ruer es vnder weil vmb das es nit anbrinn vnd thue den loffel heraus bis du es wider wilt vmbrueren vnnd wann es 4 stund gesotten hat so schlag ein wenig auf ain teller heraus vnd lass erkalten vnd wann es sich vom Teller lasst oder nimmer am finger klebt so Hatt es gnueg vnd so thues Herab vnnd schlags In die ledlen vnd lass ain weilen ston so wirfft es ain faim vber sich den zeuch her ab mit ainem loffell

*Quince electuary* (Subrecipe Nr. 1) [cooking recipe] Das grob von den kuttinen Nimb das grob von den kuttinen vnnd schitt ain warm wasser daran vnnd seud das wol vndereinander vnd treibs durch ain engen durchschlag vnd thue ein mass honig daran darnach es vil ist vnd ain pfeffer das es ress werd vnnd seud es dick vnd wann es wol dickh ist so mach zelten daraus vnnd truckne es wol aus mit ainem lezelten mel vnnd kers darnach In Rorlen vmb vnd setz es auff das kantenprett [261r] ain tag oder acht vnd lass es auftrucknen

Du magst auch damast vnd Eyspersperlen laquerin wol also einmachen allain das du nit dempffen solt sonnder also Roch durchtreiben vnd zuckern wie du wilt

Wo10 - "Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.3-5 Aug. 4°"