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 puree

Aber Ein guett Pirn muess

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 51 Aug. 4°Source Collection: Wo8, fol. 168vRecipe Nr. 209 Dating: 1st half of 17th c.Origin: Lang: High German languages

Similar recipes:

Same title: b4.110, b4.76, bs1.272, w1.114, w1.78, w4.14, k1.37, k1.38, m11.13, m11.85, so1.17, ds1.13, wo8.208, wo8.209, wo8.210Shared ingredients: wo9a.75, wo8.209, wo8.212Same ingredients in following recipe: 4Same tools in following recipe: 1

Categories:

Main ingredient: fruitPreparation: pureeType: sweet

Aber Ein guett Pirn muess etc. Nehmett gutte Pirn schelet vndt schneidet sie fein dinne vndt laßet sie in einem wein Sieden biß sie weich werden So treibe sie durch ein Sieblein thue zucker darahn das es gnung sey wurtze sie mitt ziemett vnndt Saffran thue sie in ein toepfflein vndt laß sie wider [169r] sieden Ruhre sie offte vmb vndt gib sie warm oder Kaltt etc.

Wo8 - "Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 51 Aug. 4°"