Cooking Recipes of the Middle Ages


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  • 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

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Pagan pastry

Wie man ainen haidnischen kuochen machen sol


Basel, UB Basel, AN V 12Source Collection: Bs1, fol. 068rRecipe Nr. 179 Dating: 1460Origin: place of origin unknownLang: Bavarian-Alemannic

Similar recipes:

Same title: b4.213, bs1.179, bs1.85, gr1.143, w1.215, m11.6, ds1.6, wo3b.71, wo7a.59, wo7b.199Shared ingredients: bs1.179Same ingredients in following recipe: 0Same tools in following recipe: 1


Main ingredient: doughPreparation: pastryType: foreign

Wie man ainen haidnischen kuochen machen sol Item ainen haydennischen kuochen mach also Nymm ayer als vil du Ir wild vnd zerklopff die vnd semlein prot das schneid wuerfflat vnd saee das In die ayr vnd nym ain wenig ayer In die pfannen vnd geuss das darein vnd hebs veber das feuer vnd ruer es durch ainannder schon vnd nym ain anndere pfannen vnd thue ain wenig schmalcz darein vnd lass nit zue hayss werden vnd schuett die ayer darein vnd secz die pfannen Vber die gluot Vnd lass es pachen vnd luog dar zue das es nit verprynne In ainer vnnder richt oder In ainem pfeffer oder wie du [68v] das haben wild vnd wuercz es vor lungen pach auch also

Bs1 - "Basel, UB Basel, AN V 12"