Willkommen
Sie befinden sich auf der Plattform zur historischen Rezeptforschung der Gastrosophie des Fachbereichs Geschichte an der Universität Salzburg. Die Datenbank dient als Sammlung historischer Kochbücher und Kochbuchhandschriften (vornehmlich aus der Barockzeit) und soll vor allem bei der quellenübergreifenden Auswertung sowie Analyse dieser unterstützen.
13649
Rezepte in der Datenbank
20
Kochbuchquellen
Rezeptinspiration des Augenblicks:
To Stew Oysters
Take a Quart of Oysters, and clean them well; then strain the Liquor, and put to it a large Blade of Mace, a small Nutmeg sliced, and a little Salt; let the Oysters boil in this Liquor, and scum it very clean; when they are near enough, put to them some Parsly shred fine, and a little Eschallot, if you like it; also shred fine the Yolks of four Eggs, and near Half a Pound of Butter. Shake it constantly.
Take a Quart of Oysters, and clean them well; then strain the Liquor, and put to it a large Blade of Mace, a small Nutmeg sliced, and a little Salt; let the Oysters boil in this Liquor, and scum it very clean; when they are near enough, put to them some Parsly shred fine, and a little Eschallot, if you like it; also shred fine the Yolks of four Eggs, and near Half a Pound of Butter. Shake it constantly.