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.

Quince pie

kuttern Pastetten

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.6 Aug. 4°Source Collection: Wo7, fol. 195vRecipe Nr. 177 Dating: 16th c.Origin: place of origin unknown.Lang: High German languages, High German languages

Similar recipes:

Same title: wo10c.31, wo7a.34, wo7b.177Shared ingredients: wo7a.34, wo7b.177Same ingredients in following recipe: 1Same tools in following recipe: 0

Categories:

Main ingredient: fruitPreparation: pieType: sweet

Erstlichen von kuttern Pastetten Machs Also schel di kuetten schon hols Auß als man den oepffeln thuet so mans fuellen will das nichts stainigs darin sej das nicht zu duen sej Auch Nimb zuckher zimetroern stuepps Inngwer Muscat stup thues in den geschelltten kuetten vnd besteckh Am ersten die geschelten Kueten mit negl zimetroern legs fein In den [196r] Pasteten taig mach ein huttel von taig darueber setz in ein ofen oder in ein Pasteten pfann lass i 1/2 Stund bachen so werdens fein weich vnd der zucker gibt ein Suepplein

Wo7 - "Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.6 Aug. 4°"