CoReMA

Cooking Recipes of the Middle Ages

HELP

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, roasted

Geroeste Pirn guettzumachen

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 51 Aug. 4°Source Collection: Wo8, fol. 169vRecipe Nr. 211 Dating: 1st half of 17th c.Origin: Lang: High German languages

Similar recipes:

Same title: wo8.211Shared ingredients: wo8.211Same ingredients in following recipe: 3Same tools in following recipe: 1

Categories:

Main ingredient: fruit fruitPreparation: pan fried panfriedType: sweet sweet

Geroeste Pirn guettzumachen etc. Schelet die Pirn vndt last die Pirn darahn lege sie eine weile in wein mache darnach in einer Pfannen oder tiegell eine geschmeltzte Butter wohl heiß vndt braun lege die Pirn darein wennde sie offte vmb begeus sie oben mitt dem heißen schmaltz vndt laß sie Roesten biß sie Allenthalben Braun werdenn [170r] So hebe sie mitt einer schaum Kellen Auß Richte sie Ahn vndt streuhe zucker daruber etc.

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