RA 017, 187 (Rm 2, 556) (RA 17, 187) [Murgud][via dcclt/nineveh]
Obverse | ||||
Column i | ||||
(beginning column missing) | ||||
i 1'1' | [...] | ⸢x⸣-[...] | [...] | |
i 2'2' | [...]1 | soup made with soaked or ripe emmer = type of emmer broth = (...) | ||
i 3'3' | [...] babbar | lu-⸢x⸣-[...] | [...] | white soup made with soaked or ripe emmer = (...) = (...) |
i 4'4' | [...] ⸢x⸣ šuš₂-a | KAT₃-ru-[...] | [...] | soup covered with soaked or ripe emmer? = (...) = (...) |
i 5'5' | TAR-[...]2 | soup made with soaked or ripe emmer = type of soup? = (...) | ||
i 6'6' | ⸢na?⸣-[...] | soup made with date-sweetened emmer beer = date-sweetened emmer beer = type of beer? | ||
i 7'7' | [...] | good quality porridge = type of soup = (...) | ||
i 8'8' | ⸢x⸣-[...]3 | soup made with good quality barley groats = (...) = (...) | ||
i 9'9' | ŠI-[...] | blood soup = (...) | ||
i 10'10' | [...] | soup infused with blood = type of soup? = (...) | ||
i 11'11' | [...]4 | soup made with the zahan plant = (...) | ||
i 12'12' | [...] | soup made with mustard extract = (...) | ||
i 13'13' | [...]5 | meat broth = (...) | ||
i 14'14' | [...] | type of meat broth = (...) | ||
i 15'15' | [...] | concentrated soup? = soup of (...) water = (...) | ||
i 16'16' | [...] | fish roe soup or sauce = (...) | ||
i 17'17' | [...]6 | heated or scalded soup = (...) | ||
i 18'18' | [...] | [...] | type of porridge or pudding? = (...) | |
(rest of column missing) |
1See Cohen Cultic Calendars of the Ancient Near East, 118f.
2For this entry, see Attinger ELS, 764 and n. 2221.
3See Brunke PhD, 162. Akk. word not found
4For this entry, see Civil OrNS 52, 238.
5For this and the following entry, see Steinkeller Sigrist FS, 189 n. 12, who considers it to be reflective of uzu-a-bal, "meat broth."
6This entry is cited by Attinger ZA 95, 219.
Edition by Jeremie Peterson.