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.

Apple or pear, stuffed and batter fried

Gefultte Opffell oder Pirn zubackenn

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 51 Aug. 4°Source Collection: Wo8, fol. 200rRecipe Nr. 272 Dating: 1st half of 17th c.Origin: Lang: High German languages

Similar recipes:

Same title: wo8.272Shared ingredients: wo8.272Same ingredients in following recipe: 4Same tools in following recipe: 0

Categories:

Main ingredient: fruitPreparation: deep friedType: sweet

Gefultte Opffell oder Pirn zubackenn etc. Nehmett feine grosse Epffell Oder Pirn [200v] schelet sie vndt schneidet den stiel vnden mitt einem Runden stuck wie ein deckell dauon vnndt hoelett die Apffell Inwenndigk Auß So weidt es sich leiden will darnach hackett das Außgeschnittene Klein schlagett 2 Eyer darzu thutt Kleine Rosinen ziemett zucker vndt Ingber daran menge es vnder einander vndt fulle es wieder in die Außgehoeleten Apffell Oder Pirnn mache vnden den deckell mitt dem Stiehl wieder darauff Stecke ein hoeltzlein dauor das es nicht Abfeldt begeuß es dann mitt einem dinnen teiglein [201r] wie bey den Rosinen gemeldt legett sie in ein heiß schmaltz vnndt backett es darinne So werden sie Rechtt vnndt guett etc.






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