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, stuffed and batter fried

Gefulte vnndt darnach gebackene Pirn zumachenn

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 51 Aug. 4°Source Collection: Wo8, fol. 170rRecipe Nr. 212 Dating: 1st half of 17th c.Origin: Lang: High German languages

Similar recipes:

Same title: wo8.212Shared ingredients: wo8.212Same ingredients in following recipe: 5Same tools in following recipe: 0

Categories:

Main ingredient: fruitPreparation: deep friedType: show dish

Gefulte vnndt darnach gebackene Pirn zumachenn etc. Nehmett feine grosse Pirn schelet sie vndt schneide An vier oertten die lenge herab vom Stuhle An biß oben da die blutt ist da laß eine gantze Runde scheibe daran das Also nur die runde scheibe vndt Kriebes sampt den Stiele beysammen bleibett die Abgeschnittenen Stucklein schneide vndt hacke gar Klein schlage 2 3 oder 4 Eyer daran thue ein [170v] loefflein mehl zucker vnndt Kleine Rosinlein darzu wurtze es mitt Ingber ziemett vndt Saffrann Ruhre es wohl vndereinander mache es Aber nichtt zue dinne vndt fulle oder schlage es wieder vmb die Kriebes dauon die Pirn geschnitten sein Formire es wieder zuuor die Pirn gewesen sein oder ist mache Aber zuuor Ein teiglein von einem glaß wein mehl vndt 2 Eyern vndt begeus die gefultten Pirn Allenthalben wohl damitt vndt setze sie bey [171r] den stilen gemach in ein heiß schmaltz laß sie backen biß fein braun werden hebe sie dann mitt einer schaum Kellen Auß Richte sie Ahn vndt streuhe zucker daruber Es ist ein herrlich vndt guett Essen etc.

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