29Sauce for fish roastSalssenSauce for fish roastSalssende-x-enhBavarianPannonhalmaplace of origin unknown1475/1525about 1500Pa1Pa1Pannonhalma, Library of Pannonhalma Archabbey, Cod. 118. J. 42https://gams.uni-graz.at/o:corema.pa1.29Q107262395,Q107307324,Q10978,Q11009,Q1468150,Q15046077,Q184357,Q282,Q57656231,Q600396Q184357,Q57656231,Q184357,Q11009,Q282,Q107262395,Q107307324,Q10978,Q282,Q57656231,Q1468150,Q184357,Q10978,Q15046077,Q10978,Q600396Q107272838,Q14748,Q2621157Q2621157,Q107272838,Q14748,Q2621157Q178359Q178359,Q178359,Q178359,Q178359sauceSalssensaucesalssenalmondmandelunrefined cane sugarzuckeralmondmandelnutnußwineweinwhite gingerweis Ingewerbrown food coloringprauwn varbgrapeweinperwineweinsaucesalsenunrefined cane sugarzuckersaucesalssengingerbread for sauceleczeltenalmondmandelgrapeweinpergingerIngebirgrapeweinper29.sub.1Fish aspic, how to coagulateFish aspic, how to coagulateBavarianPannonhalmaplace of origin unknown1475/1525about 1500Pa1Pa1Pannonhalma, Library of Pannonhalma Archabbey, Cod. 118. J. 42https://gams.uni-graz.at/o:corema.pa1.29.sub.1Q600396Q600396Q107272838,Q14748,Q2621157Q2621157,Q107272838,Q14748,Q2621157fishvischcheeseclothtuchpressprezzpressprezztabletischcheeseclothtuech