SLT 016 [OB Nippur Ura][via dcclt]
| Obverse | ||
| Column i | ||
| o i 1'o i 1' | soup made with the zahan plant | |
| o i 2'2' | tu₇ zaḫan₂(U.GA) ⸢x⸣ | soup made with the zahan plant (...) |
| o i 3'3' | soup made with the zahan plant and bird meat | |
| o i 4'4' | Lullubean soup | |
| o i 5'5' | soup for (daily) need | |
| o i 6'6' | soup of the heart | |
| o i 7'7' | black soup | |
| o i 8'8' | soup made with birds | |
| o i 9'9' | [...] ⸢ḪI⸣ | (...) |
| Column ii | ||
| o iio ii | (traces of 2 lines) | |
| o ii 3'3' | emmer beer | |
| o ii 4'4' | emmer beer | |
| o ii 5'5' | premium emmer beer | |
| o ii 6'6' | beer exposed to a lot of sunlight | |
| o ii 7'7' | beer exposed to a little sunlight | |
| o ii 8'8' | ⸢kaš⸣ [...] | (...) beer |
| Column iii | ||
| o iii 1'o iii 1' | [...] x ⸢UŠ?⸣ | (...) |
| o iii 2'2' | ||
| o iii 3'3' | beer mash/dough | |
| o iii 4'4' | dough and herbs used for making beer | |
| o iii 5'5' | ⸢bappir₂⸣ SI-A | (...) dough and herbs used for making beer |
| o iii 6'6' | soaked dough and herbs used for making beer | |
| o iii 7'7' | good quality | |
| Column iv | ||
| o iv 1'o iv 1' | filtered bran | |
| o iv 2'2' | (...) filtered bran | |
| o iv 3'3' | whole grain flour | |
| o iv 4'4' | fine emmer flour | |
| o iv 5'5' | coarse flour | |
| o iv 6'6' | fine flour | |
| o iv 7'7' | good quality fine flour | |
| o iv 8'8' | ordinary quality fine flour | |
| o iv 9'9' | second quality fine flour | |
| o iv 10'10' | barley flour | |
| o iv 11'11' | poor quality flour | |
| o iv 12'12' | flour made from roasted barley | |
| o iv 13'13' | flour used for ritual purposes | |
| o iv 14'14' | [...]-⸢gi⸣ | (...) |
| Column v | ||
| o v 1'o v 1' | good quality pastry | |
| o v 2'2' | ordinary quality pastry | |
| o v 3'3' | pastry made with oil | |
| o v 4'4' | pastry made with ghee | |
| o v 5'5' | pastry made with pig lard | |
| o v 6'6' | pastry made with sheep tallow | |
| o v 7'7' | pastry made with honey/syrup | |
| o v 8'8' | white pastry | |
| o v 9'9' | black pastry | |
| o v 10'10' | brown pastry | |
| o v 11'11' | pastry with combined contents | |
| o v 12'12' | ninda [...] | (...) |
| o v 13'13' | ⸢ninda⸣ [...] | (...) |
| o v 14'14' | ⸢ninda x⸣ [...] | (...) |
| Reverse | ||
| Column i | ||
| r ir i | (traces of 1 line) | |
| r i 22 | bread for a funerary ritual | |
| r i 33 | bread for a ki (...) ceremony | |
| r i 44 | bread for an igi An ceremony | |
| r i 55 | bread made with sesame seeds | |
| r i 66 | bread for a banquet | |
| r i 77 | type of pastry | |
| r i 88 | pandunum bread | |
| r i 99 | pannigu bread | |
| r i 1010 | bread for (daily) need | |
| r i 1111 | ninda RU | (...) bread |
| r i 1212 | ninda RU zu₂-lum-ma | (...) bread made with dates |
| r i 1313 | bread made with ripe grain | |
| r i 1414 | bread made with old grain | |
| r i 1515 | bread made with muš barley | |
| r i 1616 | bread made with carobs | |
| Column ii | ||
| r iir ii | (2 lines missing) | |
| r ii 33 | bread for a ŋarza rite | |
| r ii 44 | cake made with honey | |
| r ii 55 | bread for a ration | |
| r ii 66 | bread for a nidba offering | |
| r ii 77 | tabulated bread | |
| r ii 88 | substitute bread | |
| r ii 99 | bread for the nu'eš official | |
| r ii 1010 | bread for a gift | |
| r ii 1111 | boiled bread | |
| r ii 1212 | [...]-TE? | (...) |
| (traces of 1 line) | ||
| Column iii | ||
| r iiir iii | (1 line missing) | |
| r iii 22 | ||
| r iii 33 | ||
| r iii 44 | ||
| r iii 55 | aromatic substance | |
| r iii 66 | aromatic substance | |
| r iii 77 | (...) aromatic | |
| r iii 88 | various aromatics | |
| r iii 99 | juniper resin | |
| r iii 1010 | resin from juniper seeds | |
| r iii 1111 | resin of the good reed | |
| r iii 1212 | resin of the gurum tree | |
| r iii 1313 | resin of the gurum tree | |
| r iii 1414 | conifer resin | |
| r iii 1515 | resin of the damšilum plant | |
| Column iv | ||
| r ivr iv | (3 lines missing) | |
| r iv 44 | innuha barley | |
| r iv 55 | harvested grain | |
| r iv 66 | grain that is not harvested | |
| r iv 77 | treaded grain | |
| r iv 88 | grain that is not treaded | |
| r iv 99 | winnowed grain | |
| r iv 1010 | grain that is not winnowed | |
| (traces of 3 lines) | ||
| Column v | ||
| r vr v | (3 lines missing) | |
| r v 44 | dwarf apple | |
| r v 55 | apple of the kurdillum plant | |
| r v 66 | apple of the damšilum plant | |
| r v 77 | ||
| r v 88 | ||
| (traces of 3 lines) | ||
| Column vi | ||
| r vir vi | (2 lines missing) | |
| r vi 33 | fresh black dates | |
| r vi 44 | fresh brown dates | |
| r vi 55 | fresh green dates | |
| r vi 66 | [u₄-ḫi-in] TU?-te dug₄-ga | fresh dates (...) in the evening |
| r vi 77 | fresh green dates | |
| r vi 88 | fresh cooked dates | |
| r vi 99 | selected fresh dates | |
| r vi 1010 | ⸢u₄-ḫi-in x x⸣ | (...) fresh dates |
1See Civil OrNS 52: 238. This term occurs several times in the Nuska temple ledger CBS 8550+ (see Sigrist JCS 29: 169f.)
2The soup tu₇ MI occurs several times in the Nuska temple ledger CBS 8550+ (see Sigrist JCS 29: 169f.). The reading gig₂/kukku₅ vs. ji₆ is not certain. Sigrist JCS 29: 176 translates as "la soupe noire."
3See Milano RlA 26, Sallaberger MHEM 3: 67.
4See Milano RlA 8: 26, Cavigneaux and al-Rawi ZA 85: 171, 178 and n. 8
5See Milano RlA 8: 26-27, Powell BSA 1: 54. Brunke PhD (various) does not elect to vocalize KAL.
6See Milano RlA 8: 26.
7See Milano RlA 25.
8See Milano RlA 26, who vocalizes IŠ as kukkuš. Akk kukkušu
9See Milano RlA 8: 27. Note as well contexts where the zid₂ dub-dub-(bu) is apparently to be eaten (see Brunke PhD 175).
10See Lugalbanda 53 (one source gi-zi-eš-ta), Lugalbanda Hurrim 293, 298, Diri 5: 160. Related to gi-NE, "Brennstoff" (see Brunke PhD 179)? Akkadian kamanum
11Does this reflect ninda u₃/u₄/i₃-tuh-hu-um (meaning unclear)? See Brunke PhD 144f. Akkadian tahhum AHw "Ersatzmann" Ur III references to dah-hu under duh[bran] all belong here
12See Snell YNER 8: 233, Nesbitt and Postgate RlA 9: 635.
13See Snell YNER 8: 219.
14See Snell YNER 8: 233-234.
15See Civil FI 95.