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 or quince pie

Tortten von Kuetten vnnd Biern

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.6 Aug. 4°Source Collection: Wo7, fol. 196vRecipe Nr. 179 Dating: 16th c.Origin: place of origin unknown.Lang: High German languages, High German languages

Similar recipes:

Same title: wo7a.36, wo7b.179Shared ingredients: wo7b.179Same ingredients in following recipe: 1 2Same tools in following recipe: 0

Categories:

Main ingredient: fruitPreparation: pieType: -

Tortten von Kuetten vnnd Biern Die muß man Auch schon schelen die kuetten zu der 4 theil schneiden muß auch ein taig nehmen wie vor steet zum pasteten dreib in Auß ein annder vnd Aussen vmb vnd vmb peueg den taig vber sich daz ein Raiff gewin in der hohe zweyer finger schau das nit nider gee darein lege die kuetten gespalltten vnd wolgs Auß einem taig in der dickh wie ein Affenmund daz ist oben vber thue gutts gewuertz darzu Auch thuen den taig zur dortten soll nit so gahr starckh sein Alß zum Pastetten Aber mit dem zeueg mach in Also dann mit denn Biern machs gespalten vnd vber bachs am ersten vnd legs Inn die dortten vnd zuckers wol vnd mit lindem gewuertz man muß heiß geben oben vber so schneit es fein gewehlet di fuell darauff darf nicht so lang bachen Alls die Kuetten etc.






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