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 or quince pie

Tortten von Kuethen vnd Pirn

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.6 Aug. 4°Source Collection: Wo7, fol. 021rRecipe Nr. 36 Dating: 16th c.Origin: place of origin unknown.Lang: High German languages, High German languages

Similar recipes:

Same title: wo7a.36, wo7b.179Shared ingredients: wo7a.36Same ingredients in following recipe: 1 2Same tools in following recipe: 0

Categories:

Main ingredient: fruitPreparation: pieType: -

Tortten von Kuethen vnd Pirn Die mueß man auch schon scheln die Quiten zu 4 theil schneiden muß auch ein taig nemen wie vhor steet zum Pasteten Treib in außeinander vnd außen vmb vnd vmb beug denn taig vber sich das ein raif gewin in der hohe zweier finger schau daz nit nider gehe darein leg die Quiten spallten vnd waellgs außenn Taig in der mit wie ein dickhen affen mundt das ist oben vber thu guets gewurtzt dartzu vnnd vil zuckher magst whol zwifeln auch dartzu thuen [21v] der Teig zum torten soll nit so gar starckh sein Alß zum Pasteten Aber mit dem zeug mach in also dan mit den biern mags whol gespallten vnd vberbachs am ersten vnd legs in die Torten vnd zuckhers whol vnd mit lindem gewurtzt man muß haiß geben oben vber so Schneidt es fein geweckhlet die huell darauf darf mit so lang bachen Allß die Quiten






Wo7 - "Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.6 Aug. 4°"