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 make a Pease Soop for Lent
Put a Quart of good breaking Pease to six Quarts of Water, and boil them till they are tender; then take out some of the clear Liquor, and strain the Pease as clean as you can from the Husks; take some Butter and boil it, and when it breaks in the Middle, put to it an Onion, and some Mint cut very small, Spinage, Sorrel, and a little Sallery cut large; stir it often, and let it boil about a Quarter of an Hour; then shake in some Flour with one Hand, and some of your thin Liquor with the other; then put into the thick strain'd Liquor some Pepper, Mace, and Salt; boil it an Hour longer; then put to as much as will make a large Dish, one Pint of Cream; put a French Roll crisp'd, and dip'd in Milk in the Middle of the Dish.