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, knitted

Ein essen von gestrichem pachen


Basel, Universitätsbibliothek, Cod. D II 30Source Collection: Bs2, fol. 302rRecipe Nr. 16 Dating: late 15th c. to early 16th c.Origin: place of origin unknownLang: East Franconian-Bavarian

Similar recipes:

Same title: gr1.26, h2a.24, h2a.53, h2b.15, w4.111, a1b.13, bs2.16, bs2.38, db1.33, wo8.257Shared ingredients: bs2.16Same ingredients in following recipe: 2Same tools in following recipe: 1


Main ingredient: doughPreparation: pastryType: show dish

Ein essen von gestrichem pachen Wiltu machen ein gestrickes paches von einem taig so mach ein hert alcz zu einem haidischen pach vnd mach auch pletter sam haidinisch pletter vnd snid ein snitten dy sinbeller sein denn ein vinger vnd nym ein smalcz in ein pfanen oder in einen morser vnd secz in daz er haisz werd vnd wellig vnd nym einen kochloffell oder ein holczlein do mit reich an dy pletter vnd leg ye eins hin vnd uber leg daz ander vnd wirffs an dem holcz in dy pfannen vnd la es pachenn vnd ker ez vmb in dem morser vnd mach den ein gutte suppen dor zu von homig vnd von gutem gewurtz vnd dor zu ein wenig weins vnd ein wenig essigs daz ez durch daz honig piczel vnd strew dor ein ein wenig weinper vnd geusz dy suppen den ausz des packes vnd richt ez an vnd versalcz ez nit

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