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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Quince juice

Ain hepsche kitina safft zu machen

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 16.3 Aug. 4°Source Collection: Wo1, fol. 295rRecipe Nr. 28 Dating: 16th to 17th c.Origin: place of origin unknown.Lang: High German languages, High German languages, High German languages

Similar recipes:

Same title: wo1c.23, wo1c.28Shared ingredients: wo11c.6, wo1c.26, wo1c.28Same ingredients in following recipe: 1 1Same tools in following recipe: 1 2

Categories:

Main ingredient: fruitPreparation: boiledType: sweet

Ain hepsche kitina safft zu machen Item nemenndt die kitina vnnd wischenndt sy sauber ab darnach Reyben sy an Ainem Reybeysen vnnd nemendt des geriben ist vnnd diendts In ain zwillichs seckhlein vnd bressens auss vnd nemenndt des brest des Im seckhlin ist vnnd diendts herauss vnnd als vil safft [295v] man herauss brest hat als fill wasser giessendt an das das Ir aussem seckhlin hannd dan vnnd diends vber daz feur vnnd lannds syeden bis es fein lind wirt so diends den wider Ins seckhlin vnnd bresens auch auss In ain sunders geschier darnach nemendt ain messig kesellin vnnd dienndt ain weys auss Ainem ay darein vnnd klopffens woll vnnd nemendt dan den ersten auss bresten safft vnnd giessen In darein In des weyss vom ay vnd klopffen durch ain annder vnnd sezens yber ain kol feur vnnd last es gmach syeden vnnd behalten von dem safft den Ir In des weys vom ay hannd dan ain achtelin des gysendt Ie ain troepfflin In sutt bis es gar hinein kumpt vnnd lanndts also gemach syeden man mues den zuckher In safft thon vnnd mues In ain mas safft ain halb pfund zuckher thon den zuckher darff man nit stossen nun Reyben vnnd den safft darff man nit Rieren vnnd wens ain stund gesotten hat so mues mans durch ain wullins duch seychen vnnd darnach durch ain leynis vnnd wens wider ain stund gesotten hat so giessenndt von dem lesten safft ain kuertlin darein er mues vor schier gar an [296r] die stat gesotten sein Ee man den lesten safft darein thuet vnnd so soll man In Rieren vnnd auf ain zinis deller thun vnnd wen er gestat vnnd sy ain finger last auf ziechen so hat er gnug






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