Food suitable for springIn dem lentzennSemantic annotation of the recipe "Food suitable for spring" (a1b.112)editionJulia EibingerHelmut W. KlugtranscriptionAstrid Böhmdigital processingChristian SteinerHelmut W. KlugFWF I 3614ZIM-ACDH, University of GrazZIM-ACDH, University of GrazGAMS - Geisteswissenschaftliches Asset Management SystemCreative Commons BY 4.0Creative Commons BY-NC-SA 4.0 Grazo:corema.a1b.112CoReMA - Cooking Recipes of the Middle Ages: Corpus, Analysis, VisualisationAbout the project "CoReMA"Imprint of the project "CoReMA"DeutschlandAugsburgUniversitätsbibl.Cod.III.1.2°43A1A1bpage in corresponding manuscriptTEI source of corresponding manuscriptcontext of corresponding manuscript/collectionContext for all recipes in manuscript "A1b"References to the editorial principles and practices for this TEI file and the project CoReMAdetails of editorial principles and practices for the semantic annotationdietetics4. Viertel 15. Jh.4th quater of 15th c.Entstehungsort unbekanntplace of origin unknownBavarian, Bavarian, Bavarian
In dem lentzenn das ist vonn sandt peters tag so die stoerch komenn piß zu sandt vrbans tag So soltu messig sein mit essenn vnd zarte speyß essenn dann vor in dem winter hastu dich vberessenn