Cooking Recipes of the Middle Ages


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.

Pastry in three colours

ein gepachens von dreyerley


Basel, Universitätsbibliothek, Cod. D II 30Source Collection: Bs2, fol. 308rRecipe Nr. 52 Dating: late 15th c. to early 16th c.Origin: place of origin unknownLang: East Franconian-Bavarian

Similar recipes:

Same title: bs1.262, bs1.35, gr1.28, gr1.76, h2a.63, bs2.52, bs2.61, wo3b.19Shared ingredients: bs2.52Same ingredients in following recipe: 3Same tools in following recipe: 0


Main ingredient: doughPreparation: pastryType: show dish

ein gepachens von dreyerley Item wiltu machen ein gut gepachens von dreyerley pletter ein gruens daz ander weisz das dritt gel so nym eyer vnd thu daz weisz besunder vnd den totter besunder vnd hack petterlein clein vnd reib in clein in einem scherben vnd raib ayer dor vnter vnd nym den ein pfannen vnd mach sie haisz mit eynem smalcz vnd mach sie den ein gruen platt vnd thu daz herr ausz vnd mach denn ein gell platt von den totteren vnd thu das auch her ausz vnd clopff denn weisz vnd mach ein weisz platt vnd leg den drew pletter uber ein ander vnd daz gruen mitten sey vnd sneid ez denn clein schach zagel vnd stosz ez an ein spissel vnd mag denn ein taig vonn von ayeren vnd mach in gell vnd zeuch ez denn durch ein taig von ayeren vnd vonn wasser vnd pach ez denn in smalcz woll vnd zeuch den dy spiszel dar ausz vnd sneyd ez denn noch der leng von ein ander vnd leg ez in ein schussel vnd thu eynnen zucker dor auff vnd versalcz ez nit

Bs2 - "Basel, Universitätsbibliothek, Cod. D II 30"