Viandier : recette de cuisine (13e siècle)
Sion / Sitten, Médiathèque du Valais, S 108, recto (www.e-codices.unifr.ch)
Transcription by Marjorie Burghart [Version 1 dated 2011-01-01]
Share|

Introduction

Recette tirée du "Viandier" (livre de cuisine) dit de Taillevent, expliquant comment préparer le sanglier salé.

Viandier : recette de cuisine (13e siècle)

Transcription

See the user manual file if you have trouble using this exercise. A double-click on a word in the image displays its transcription. To get help with the abbreviations in this exercise, click here.

Help with abbreviations

>close this window<

To highlight the boxes corresponding to words containing one or more abbreviation in this exercise, click here

The abbreviations used in medieval writings are one of the major difficulties for their reading. The dictionary of abbreviations by Adriano Cappelli (several editions) is a very useful tool, still available in bookshops, but of which two editions are also available online, on websites with more or less practical interfaces:

A. Cappelli, Dizionario di abbreviature latine ed italiane, Milano, 1912.

A. Cappelli, Lexicon Abbreviaturarum, 2. verb. Aufl. Leipzig, 1928.

For French abbreviations, see:

Marc Smith, Dictionnaire des abréviations françaises, XIIe-XVIIe siècle

>close this window<

Solution

Ligne 1
Sangler salle et cerf metez tamper puis laves
Ligne 2
tresbien et getes le premier boullon et lavez deaue
Ligne 3
fraiche et lessiez reffroidier puis le metes p(er) lachez et metez
Ligne 4
boulir une petite onde en yaue et moitie vin blanc puis
Ligne 5
peles chastaingnez cuitez en la brese et le metez en plase et
Ligne 6
drecez vostre boullon avecq(ue)e de la venoiso(n) mag(re) a la motarde

Share|

To quote this document:
Marjorie Burghart, “Recette de cuisine : préparation du sanglier salé d'après le Viandier de Taillevent (Sion / Sitten, Médiathèque du Valais, S 108, recto)” [Version 1 dated 2011-01-01], in Album interactif de paléographie médiévale / Interactive Album of Mediaeval Palaeography, coord. Marjorie Burghart, Lyon, 2011.

UMR 5648 - Histoire et Archéologie des Mondes Chrétiens et Musulmans Médiévaux

Website for training in practical palaeographical skills proposed by the transversal Digital Humanities programme of the
UMR 5648 - Histoire et Archéologie des Mondes Chrétiens et Musulmans Médiévaux
(Université Lyon 2, Lyon 3, CNRS, EHESS, ENS Lyon)

Interactive Album of Mediaeval Palaeography
Collection of Transcription Exercises on Mediaeval Documents

Context menu

See the other exercises:

Viandier : recette de cuisine (13e siècle)
Sion / Sitten, Médiathèque du Valais, S 108, recto (www.e-codices.unifr.ch)
Transcription by Marjorie Burghart [Version 1 dated 2011-01-01]
Share|

Introduction

Transcription

Help with abbreviations

Solution

Interactive Album of Mediaeval Palaeography Collection of Transcription Exercises on Mediaeval Documents

Context menu

See the other exercises:

Viandier : recette de cuisine (13e siècle)Sion / Sitten, Médiathèque du Valais, S 108, recto (www.e-codices.unifr.ch)Transcription by Marjorie Burghart [Version 1 dated 2011-01-01]Share|

Introduction

Transcription

Help with abbreviations

Solution

Interactive Album of Mediaeval Palaeography
Collection of Transcription Exercises on Mediaeval Documents

Viandier : recette de cuisine (13e siècle)
Sion / Sitten, Médiathèque du Valais, S 108, recto (www.e-codices.unifr.ch)
Transcription by Marjorie Burghart [Version 1 dated 2011-01-01]
Share|