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:
To preserve White Currants
Take the large white Currants, not the Amber-colour’d, strip them, and to two Quarts of Currants put a Pint of Water; boil them very fast, and run them thro’ a Jelly-bag; to a Pint of Juice put in a Pound and half of Sugar, and half a Pound of ston’d Currants; set them on a quick Fire, let them boil very fast, ’till the Currants are clear and jelly very well; then put them in Pots or Glasses; stir them as they cool, to make the Currants mix with the Jelly: Paper them down when almost cold.
Take the large white Currants, not the Amber-colour’d, strip them, and to two Quarts of Currants put a Pint of Water; boil them very fast, and run them thro’ a Jelly-bag; to a Pint of Juice put in a Pound and half of Sugar, and half a Pound of ston’d Currants; set them on a quick Fire, let them boil very fast, ’till the Currants are clear and jelly very well; then put them in Pots or Glasses; stir them as they cool, to make the Currants mix with the Jelly: Paper them down when almost cold.