Fig sauce zw feygen salcz Semantic annotation of the recipe "Fig sauce" (pa1.73) 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.pa1.73 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
Item zw <ingredient commodity="Q2746643" en="fig">feygen</ingredient> <dish commodity="Q178359" en="sauce">salcz</dish> Stos vj feygen an eyn spyß vnd mach der spyss als vil dw wild vnd sewd sy In ainem kessel oder haffen vnd gews gleich wasser vnd weyn dar an Nym prot vnd leczelten dar an geriben Vnd thu es an dy suppen von den feygen hoenig vnd essig streich durch ein tuech wurcz es vnd pfferfers vnd er wel daz als durch ein ander leg dy feygen In eyn vas daz rayn sey vnd wan dw es an richtest so pesser es mit er welten fimbellen weinperen vnd gibs chalt