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 Pickle Oysters
Take a Hundred and an Half of large Oysters, wash them and scald them in their own Liquor; then take them out, and lay them to cool; strain their Liquor, boil and scum it clean, and put to it a Pint of White Wine, and half a Pint of white Wine Vinegar, one Nutmeg grosly beaten, one Onion slit, an Ounce of white Pepper, Half whole, the other Half bruised, six or eight Blades of Mace, a Quarter of an Ounce of Cloves, five or six Bay-leaves; boil up this Pickle till it has a good Taste; then cool it: put your Oysters in a deep Pot or Barrel, put the Pickle to them when it is cold, and they will be ready to eat in five or six Days, and will keep three Weeks or a Month, if you take them out with a Spoon, without touching them with your Fingers.
Take a Hundred and an Half of large Oysters, wash them and scald them in their own Liquor; then take them out, and lay them to cool; strain their Liquor, boil and scum it clean, and put to it a Pint of White Wine, and half a Pint of white Wine Vinegar, one Nutmeg grosly beaten, one Onion slit, an Ounce of white Pepper, Half whole, the other Half bruised, six or eight Blades of Mace, a Quarter of an Ounce of Cloves, five or six Bay-leaves; boil up this Pickle till it has a good Taste; then cool it: put your Oysters in a deep Pot or Barrel, put the Pickle to them when it is cold, and they will be ready to eat in five or six Days, and will keep three Weeks or a Month, if you take them out with a Spoon, without touching them with your Fingers.