Die Fabrikation feiner Fleisch- und Wurstwaren

Re: Die Fabrikation feiner Fleisch- und Wurstwaren

Postby Laripu » Thu Sep 19, 2013 1:19 am

vagreys wrote:In my thread on medieval German sausage recipes, I've included the Sabina Welserin bratwurst recipe.

That's where I saw the name and recipes, which made me look up the source. So thank you!
Dort wo man Bücher verbrennt, verbrennt man auch am Ende Menschen. - Heinrich Heine.
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Re: Die Fabrikation feiner Fleisch- und Wurstwaren

Postby vagreys » Thu Sep 19, 2013 2:03 am

Thomas Gloning's transcriptions and translations have been very useful. He has links to many resources on his website.
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Re: Die Fabrikation feiner Fleisch- und Wurstwaren

Postby vagreys » Sun Dec 29, 2013 5:00 pm

So, I downloaded and installed FreeOCR, an open source OCR front end that uses the open source Tesseract OCR engine, and have configured it for recognizing German text in Fraktur script. Tesseract is one of the best OCR engines out there, certainly in the open source arena, and the OCR I'm getting on pages from Die Fabrikation are nearly error free. This is going to speed transcription and translation. Very pleased with the results I'm seeing.
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Re: Die Fabrikation feiner Fleisch- und Wurstwaren

Postby wheels » Mon Dec 30, 2013 12:01 am

Blimey Tom, that's amazing. Do I read you correctly? The OCR software reads the (ancient) German type face?

As we say over here: "I'll go to the foot of our stairs!"

Phil
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Re: Die Fabrikation feiner Fleisch- und Wurstwaren

Postby vagreys » Mon Dec 30, 2013 4:26 am

wheels wrote:Blimey Tom, that's amazing. Do I read you correctly? The OCR software reads the (ancient) German type face?


Yep. I was amazed. Thought it was going to be likely impossible to find an open source solution, and commercial solutions run several hundred dollars, but FreeOCR has a standard German language file, and another called "deu-fraktur" that reads Fraktur typefaces for German and Dutch, and some other Gothic scripts with a lower degree of accuracy. So far, the only errors are on pages where the quality of the original type is degraded, anyway, so 'E' may be read as 'G', or ' ü ' read as ' ii ', etc. Mostly, the recognition is error-free. I'm very impressed. The Tesseract OCR engine has a wide selection of language datafiles available.
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Re: Die Fabrikation feiner Fleisch- und Wurstwaren

Postby DanMcG » Mon Dec 30, 2013 7:39 am

That's amazing! So we'll be seeing some new "old" recipes posted soon?
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Re: Die Fabrikation feiner Fleisch- und Wurstwaren

Postby wheels » Mon Dec 30, 2013 3:08 pm

Thanks for posting this Tom, I've been wanting some decent OCR software for a while.

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Re: Die Fabrikation feiner Fleisch- und Wurstwaren

Postby JerBear » Mon Dec 30, 2013 5:11 pm

that's amazing, looking forward to seeing some of the older recipes...
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Re: Die Fabrikation feiner Fleisch- und Wurstwaren

Postby vagreys » Tue Dec 31, 2013 6:21 am

I have a German friend who was born between the world wars and was taught to read using Fraktur script before it was banned. She also grew up eating these kinds of sausages, before formulations changed after WW2. She will be helping with the translation process, but I was hoping that some folks, here, would be interested in giving it a go, too. Regardless, the results will be posted here in the historical recipe forums. As well, I will be compiling the collection for use down the road.
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Re: Die Fabrikation feiner Fleisch- und Wurstwaren

Postby JerBear » Tue Dec 31, 2013 6:25 am

I would love to try them out... I'm always dubious about outcomes when looking at older recipes considering that the base ingredients may have changed over time.. should be fun though!
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Re: Die Fabrikation feiner Fleisch- und Wurstwaren

Postby wheels » Tue Dec 31, 2013 3:00 pm

I'll willingly help, if and when I can.

Phil
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Re: Die Fabrikation feiner Fleisch- und Wurstwaren

Postby Laripu » Tue Dec 31, 2013 3:11 pm

vagreys wrote:Regardless, the results will be posted here in the historical recipe forums. As well, I will be compiling the collection for use down the road.

Thank you for that. It's a lot of work, and this is very nice of you.

This is us:
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Dort wo man Bücher verbrennt, verbrennt man auch am Ende Menschen. - Heinrich Heine.
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Re: Die Fabrikation feiner Fleisch- und Wurstwaren

Postby JerBear » Mon Mar 30, 2015 9:43 pm

vagreys - I'm a little out of the loop these days, did you ever end up posting some of the recipes?
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Re: Die Fabrikation feiner Fleisch- und Wurstwaren

Postby vagreys » Mon Mar 30, 2015 10:32 pm

Not yet. My friend had to sell their farm, relocate, was hospitalized for awhile...things have drawn out, but we are working on it, as time permits.
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Re: Die Fabrikation feiner Fleisch- und Wurstwaren

Postby divani » Tue Mar 31, 2015 6:33 pm

Hi all,
I have an old version of the book too, cannot recall now which edition but it is pre WWI. The thing that amazes me is the amount of salt in all the recipes, more than double of what I usually use. Have you noticed that Tom?
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