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

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Quince electuary

Ain Andere Kuettin Latwergen zumachen

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 31.3 Aug. 2°Source Collection: Wo11, fol. 523rRecipe Nr. 7 Dating: 16th c.Origin: place of origin unknownLang:

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: wo11c.7Same ingredients in following recipe: 2 3Same tools in following recipe: 5 2

Categories:

Main ingredient: fruitPreparation: electuaryType: -

Ain Andere Kuettin Latwergen zumachen Item nim die geschnitnen kiten viertaile vnd thues inn ain messings geschirr oder khuepferins thue souil frisch wasser daran das ueber die schnitzle gang oder Inn 100 kittine 10 mass wasser wie du wildt lass also sieden bis die schnitzlen lindt sendt worden das mans wol durch khan treiben vnnd Ie wermer mans durchtreibt Ie bas die krafft daraus kompt darnach so thues ueber das feuer vnnd rueers wol dann es brindt sonst an vnnd wann es halb gesoten ist so thue ain zuckher daran so sueess du es wilt haben also machs vnnd nach gut bedunckhen thues vom feuer thues auch in schechtelen streichs zu mit zuckher wasser mit ainem leffel daz glat werdt lass 4 oder 5 tag offen doch daz nit staubig werdt [523v] so sendt si vast guet Item darnach nim den groben ueberblibnen khuettin zeug thue in Inn aim gschirr ueber daß feuer vnnd geuss vil wasser daran vnd lass wol anainander sieden treibs darnach durch ain engen durchschlach oder durch ein grobs thuch weils durchin geet alss dann thues Inn ain kessell Ist es nit thuenn so geus mehr wasser darein das genug sieden khuenden laß Erlich sieden vnnd rueers erlich vmb vnnd wann es wol Ist eingesotten so thue hoenig daran alss sueess due es haben wilt vnnd lass si wol abtrueckhnen ob ainem klainen kol feur thues darnach auff khlaine zinine tischdellerlin streue geribens guts letzelten meel darunder vnnd darauf sendt gute bletzlen kers Ie vmb bis si wol truckhnent bej oder Auff ainem warmen offen kers aber alweg vmb




Wo11 - "Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 31.3 Aug. 2°"