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.

Dried pear puree

Ein muess Aus gedoerreten Pirn zuemachenn

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 51 Aug. 4°Source Collection: Wo8, fol. 171rRecipe Nr. 213 Dating: 1st half of 17th c.Origin: Lang: High German languages

Similar recipes:

Same title: b6.18, gr1.200, h2a.64, w4.15, pa1.21, bs2.63, wo3b.21, wo8.213Shared ingredients: wo8.213Same ingredients in following recipe: 2Same tools in following recipe: 3

Categories:

Main ingredient: fruitPreparation: pureeType: sweet

Ein muess Aus gedoerreten Pirn zuemachenn etc. Waschett die gedoertten Pirn fein rein Aus in einem warmen vndt Kaltten wasser dan seudt sie Erstlich in Wasser biß sie weich werden So thue dasselbe dauon vndt thue die Pirn in einen Reibtopff wohl geus dan einen wein darzu vndt treibe sie [171v] damitt durch ein Sieblein thue es wieder in eine Pfanne tiegell oder topff Ruhre ein wenigk geriebne Semmelln oder weiß Brodt darein mache es mitt zucker oder honigk wohl Suesse wurtze es mitt Ingber Neglein vndt ziemet vndt lass wohl Sieden biß starck gnug sey So bleibett es eine lange zeidt guett vndt magk dauon Speißen wann man will Es ist rechtt vndt guett etc.

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