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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Nuremberg pastry, pan fried

Ain Nuremberger pachens zu machen

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 16.3 Aug. 4°Source Collection: Wo1, fol. 213vRecipe Nr. 20 Dating: 16th to 17th c.Origin: place of origin unknown.Lang: High German languages, High German languages, High German languages

Similar recipes:

Same title: wo1b.20Shared ingredients: wo7b.72, wo1b.20Same ingredients in following recipe: 2 1Same tools in following recipe: 0

Categories:

Main ingredient: -Preparation: pan fried panfriedType: foreign foreign

Ain Nuremberger pachens zu machen Item wiltu ain nurenberger pachens macheen so nem zue ainem tisch 10 air vnd schlag die [214r] auff In ain schissel vnd daz die ayr neu gelegt seyenn klopff die air vnd nem ain Milch darein ain gutten daumen minder dan die ayr sindt nem ain mel darunter mach ain zechen taig nachmals nem ain klain kupfere peckh thue ain zucker darein 3 leffel vol In den taig In das keselinn darnach nem ain wenig schmaltz laß daz zergan thue es es dan In des keselin nachmals thu den taig In daz schmaltz daz es wol schmaltzig sey darnach geuß daz schmaltz wider herab thue den taig In daz kessele vnd deckh das lid hert dar vber das kain wasser darein gang vnnd nem ain grosse pfannen mit Wasser laß sieden nem den taig vnd setz In darein thue ain stain auff das lid vnd lug offt dar zue daz der tag nit zu hert werd Wen er ain wenig her ist so thue In [214v] So thue In herauß vnd thu ain schmaltz vber vnd schneid den taig fein schnitz weiß vnd laß daz schmaltz nit zu haiß werden daz die schnitz ains finger dickh seyen vnnd ains fingers lang rur die pfannen fast bis die schnitz auff kliebendt darnach darfst die pfannen nit mer ruren vnd wan daz schmaltz zu haiß wiert so setz die pfannen herab bis es kiel wirt vnd pach es langsam etc.






Wo1 - "Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 16.3 Aug. 4°"