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.

Fringe pastry

czoten gepachen


Brixen/Bressanone, Bibliothek des Priesterseminars, Cod. I 5 (Nr. 125)Source Collection: Br1, fol. 234vRecipe Nr. 29 Dating: ca. 1430/40 (Adamson 1996, 291); mid-15th c. (Honold 2005, 26)Origin: place of origin unknownLang: Bavarian

Similar recipes:

Same title: br1.29, w4.110Shared ingredients: br1.29Same ingredients in following recipe: 3Same tools in following recipe: 1


Main ingredient: doughPreparation: pastryType: show dish

czoten gepachen So nim ain chochloeffel vol milich vnd vir air zw einer herren schussel alz die geniessen muegen melbs daz ez werd in der dichk alz ein taig zw ainem pranten da mit wuercz ez woll vnd mach ez gell . vnd nim ain smalcz in ain phann in der groezz alz ein waelische nuez vnd la ez zergen vnd gewz den taig in die phann vnd laz ez zw ainem chuchen pachen gar chuell vnd wirff in vmb in der phann alz dw pest muegst vnd wann er dann wol gepachen sey vnd doch nicht verprunne so nim in her vnd stuerz in auff ain pankch vnd sneid in in der leng vnd in der groezz alz ein vingaer vnd hab dan ueber mit voelligem smalcz vnd pach ez ab alz ein anders pachen vnd tw ain zukkaer dar auff hastw in so ist ez perait

Br1 - "Brixen/Bressanone, Bibliothek des Priesterseminars, Cod. I 5 (Nr. 125)"