Shallot sauceVon einer salsenSemantic annotation of the recipe "Shallot sauce" (h2a.6)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.h2a.6CoReMA - Cooking Recipes of the Middle Ages: Corpus, Analysis, VisualisationAbout the project "CoReMA"Imprint of the project "CoReMA"DeutschlandHeidelbergUniversitätsbibl.Cod. Pal. germ. 551H2H2apage in corresponding manuscriptTEI source of corresponding manuscriptcontext of corresponding manuscript/collectionContext for all recipes in manuscript "H2"References to the editorial principles and practices for this TEI file and the project CoReMAdetails of editorial principles and practices for the semantic annotationrecipeI.
1471-1475 / II. um 1475 / III. 1450-1455I. 1471-1475 / II. ca. 1475 / III.
1450-1455Bairisch-mitteldeutscher
GrenzraumBavarian-Central German border
regionBavarian, Bavarian
Von einer salsen Wiltu machenn ein salsenn von aschlach so stoß die mit saltz Vnd meng In mit weyn ader mit essig Vnd truck es ausz die sals ist gut Zu Ryndrennbrotenn