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.

Pear cake

Ain pieren dorten

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 16.3 Aug. 4°Source Collection: Wo1, fol. 207vRecipe Nr. 3 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.3, wo1b.4Shared ingredients: wo1b.3Same ingredients in following recipe: 3 3 5Same tools in following recipe: 1

Categories:

Main ingredient: fruitPreparation: pancakeType: sweet

Ain pieren dorten Recept 1 h pieren daß send 10 oder 12 die last In ain gelest feur werffen vnd Grustalieren darnach nembt vnd reibt sy auff aim reib eysen Nachmals nembt die geriben pieren vnd pacht sy In schmaltz daz sy ain wenig praun werden doch daß sy nit verprinen darnach kaldt lassen werden Nachmals thut darunder 8 ayr daß gelb vnnd weiß muoß man wol klopffen vnd durch ein Seyhen zu den pachen pieren auff daz das dickh herauß pleibe Nachmals ain halb libra zucker darundter vnd ain wenig saltz vnnder selchen dorten mag man aller hand specerey thun nach dem man gut machen will [208r] Sollichen dorten zu pachen ligt vil daran man muoß vnten gar ain wenig kolen darunter thun Ist peser 2 finger dickh haiß aschen Nachmals oben darauff ain zimlich feur man muß offt dar zue sehen






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