Grape, sage, and garlic sauceAber ain SalssenSemantic annotation of the recipe "Grape, sage, and garlic sauce" (b4.263)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.b4.263CoReMA - Cooking Recipes of the Middle Ages: Corpus, Analysis, VisualisationAbout the project "CoReMA"Imprint of the project "CoReMA"DeutschlandBerlinStaatsbibliothek zu Berlin – Preußischer Kulturbesitz
–HandschriftenabteilungMs. germ. qu. 1187 B4B4page in corresponding manuscriptTEI source of corresponding manuscriptcontext of corresponding manuscript/collectionContext for all recipes in manuscript "B4"References to the editorial principles and practices for this TEI file and the project CoReMAdetails of editorial principles and practices for the semantic annotationrecipeMitte 15.
Jh.mid 15th c.Entstehungsort
unbekanntplace of origin
unknownBavarian
Aber ain SalssenNIm Sawre Weinper
Vnd tue darczu Saluay vnd zway knoblauch haubt vnd spekch
vnd stozz das zusamen
vnd . trukch es aus
vnd gibs fur ein salssen