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

Ain gepachens von drej farben


Basel, UB Basel, AN V 12Source Collection: Bs1, fol. 026rRecipe Nr. 35 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: bs1.35Same ingredients in following recipe: 2Same tools in following recipe: 0


Main ingredient: doughPreparation: pastryType: show dish

Ain gepachens von drej farben Item den petersill den hack klain vnd reib den vnd schlahe ayer doran vnd nym ain grosse pfannen vnd mach die pfannen vaist vnd geuss ain loeffel vol daran . So machst ain plat dauon [26v] oder wieuil du wild vnd mach ein gelbe fuell von ayren vnd gewuercz wol vnd In wem du pachen wild vnd thue ein schmalcz daran vnd leg ye ain plat vf das annder vnd streich dann der fuelle das es als dick sej oder dicker . So leg das ander plat auf das vol vnd lege aber ain plat vnd der fuell aber dornach die weyl du icht hast vnd pach das ab . vnd wenn das berayt ist . So stuff es mit ainem messer So get der lufft dauon hincz an den poden Das solt pachen miteinannder wenn es beraitt ist . So leg ain ziegel dorauf oder ains ziegels schwaer vnd lass sten . So macht du es schneiden wenn du wilt an richten vnd so strao zucker darauf .

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