Yolk puree
      
      
        Semantic annotation of the recipe "Yolk puree" (pa1.59)
        
          edition
          Julia Eibinger
          Helmut W. Klug
        
        
          transcription
          Astrid Böhm
        
        
          digital processing
          Christian Steiner
        
        
          Helmut W. Klug
        
        FWF I 3614
      
      
        
          
          ZIM-ACDH, University of Graz
        
        
          
          ZIM-ACDH, University of Graz
        
        
          
          GAMS - Geisteswissenschaftliches Asset Management System
        
        
          Creative Commons BY 4.0
          Creative Commons BY-NC-SA 4.0 
        
        
        Graz
        o:corema.pa1.59
      
      
        
          CoReMA - Cooking Recipes of the Middle Ages: Corpus, Analysis, Visualisation
          About the project "CoReMA"
          Imprint of the project "CoReMA"
        
      
      
        
          
            Ungarn
            Pannonhalma
            Library of Pannonhalma Archabbey
            Cod. 118. J. 42
            
              Pa1
            
          
        
        
          
            
              Pa1
            
          
        
        
          page in corresponding manuscript
          
        
        
          TEI source of corresponding manuscript
          
        
        
          context of corresponding manuscript/collection
          Context for all recipes in manuscript "Pa1"
        
      
    
    
      
        References to the editorial principles and practices for this TEI file and the project CoReMA
        details of editorial principles and practices for the semantic annotation
      
     
   
      
        
          recipe
        
      
      
        
          um 1500
          about 1500
        
        
          Entstehungsort unbekannt
          place of origin unknown
        
      
      
        Bavarian
      
    
  
  
     Wildw haben ein totter mueß so nym ?x ayr vnd nym vyer totter dar von vnd eyn halbe achten welisch weyn vnd uersalcz es nit vnd schmalcz ein wenig so wirt daz muß gut