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.
13918
Rezepte in der Datenbank
20
Kochbuchquellen
Rezeptinspiration des Augenblicks:
A good Gravy to keep ready for any Use
Burn an Ounce of Butter in your Frying-pan, but always take Care to do it at such a Distance from the Fire, that as you strew in the Flour to the Butter, it may be brown, but not black; put to it two Pounds of coarse lean Beef, a Quart of Water and half a Pint of Wine, red or white, as you like the Colour; put three Anchovies, two Eschallots, some whole Pepper, Cloves and Mace, three or four Mushrooms, or as many pickl'd Walnuts. Let it stew gently near an Hour, then strain it. It will keep some Time, and is proper for any savoury Dish.
Burn an Ounce of Butter in your Frying-pan, but always take Care to do it at such a Distance from the Fire, that as you strew in the Flour to the Butter, it may be brown, but not black; put to it two Pounds of coarse lean Beef, a Quart of Water and half a Pint of Wine, red or white, as you like the Colour; put three Anchovies, two Eschallots, some whole Pepper, Cloves and Mace, three or four Mushrooms, or as many pickl'd Walnuts. Let it stew gently near an Hour, then strain it. It will keep some Time, and is proper for any savoury Dish.