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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Pastry in three colours

Von ainem gepachen von dreyen farben


Basel, UB Basel, AN V 12Source Collection: Bs1, fol. 100rRecipe Nr. 262 Dating: 1460Origin: place of origin unknownLang: Bavarian-Alemannic

Similar recipes:

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


Main ingredient: doughPreparation: pastryType: show dish

Von ainem gepachen von dreyen farben Item ain gepacheins von dreyerlaj farben Ains gruen Das ander weisz [100v] das dritt gell So nymm ayr vnd thue das weiss da von vnd die totter dar von Besunder vnd hack petersill klain vnd nym denn ein pfannen mit schmalcz Reib ayer vnd petersill klain vnd mach ain klain gruens plat daraus vnd mach denn ein gelbs plat vnd thue den totter auch heraus vnd nymm denn das weiss vnd mach ein weiss plat vnd lege dann die pletter auf ainannder das gruen In die mitt schneid es denn schaffczag lat vnd stoeß es dann an ein spiszlein vnd mach dann ein gelbs plat vnd zeuch den spiss da durch vnd mach ainen taig von ayren vnd von wasser vnd mach ain gell vnd zeuch den spisz durch den taig vnd lass also pachen In ainem schmalcz vnd zeuch denn die spissel her wider aus vnd [101r] scheid es nach der lennge von ainander vnd leg es denn vf ain schuessel vnd zucker genuog daran vnd versalcz nicht

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