Pea, dieteticsArbeißennSemantic annotation of the recipe "Pea, dietetics" (a1b.30)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.30CoReMA - 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
ArbeißennBruee hat die selben krafft aber nit als krefftigklichenn do vonn so man kichernn nit hat so seudt man arbeißkichernn oder arbeiß die grun sein so soll man nit essenn wann sie machenn em menschenn boese feuchtigkeit