Welsh ham, saltedWellsch hamen zu machenSemantic annotation of the recipe "Welsh ham, salted" (wo7a.153)editionBarbara DenicolòtranscriptionAstrid 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.wo7a.153CoReMA - Cooking Recipes of the Middle Ages: Corpus, Analysis, VisualisationAbout the project "CoReMA"Imprint of the project "CoReMA"GermanyWolfenbüttelHerzog August BibliothekHandschriftenabteilungCod. Guelf. 42.6 Aug. 4°Ain künstlichs vnndt nützliches KochbuchWo7Wo7apage in corresponding manuscriptTEI source of corresponding manuscriptcontext of corresponding manuscript/collectionContext for all recipes in manuscript "Wo7"References to the editorial principles and practices for this TEI file and the project CoReMAdetails of editorial principles and practices for the semantic annotationrecipe16.
Jh.16th c.1590Entstehungsort unbekannt.place of origin unknown.High German
languages, High German languages
Wellsch hamen zu machenLoeß die hamen Auß der hautt das nichtts weitter khein Brhaett daran seyschneitssalltz einlaß Ihm Salltz ligen Alls dann lass Im Rauch hanngen alls denn werdtens gleich den welschendie seuedt man ganntzIss Acht tag kalltt dauon