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 Pork a good Way
Bone your Pork, and cut it into such Pieces as will lie most conveniently in your Powdering-tub, which must be large aud sound, to hold the Meat and preserve the Brine. The narrower and deeper your Tub is, the better it will keep your Meat. Rub every Piece well with Salt-petre; then take one Part Bay-salt and two Parts of common Salt, and rub every Piece very well; then cover it with Salt as you do a Flitch of Bacon; after which strew Salt in the Bottom of your Tub, and lay the Pieces in as close as possible, strewing Salt round the Sides of the Tub. As your Salt melts on the Top, strew on more. It will keep a great while, and is very good.
Bone your Pork, and cut it into such Pieces as will lie most conveniently in your Powdering-tub, which must be large aud sound, to hold the Meat and preserve the Brine. The narrower and deeper your Tub is, the better it will keep your Meat. Rub every Piece well with Salt-petre; then take one Part Bay-salt and two Parts of common Salt, and rub every Piece very well; then cover it with Salt as you do a Flitch of Bacon; after which strew Salt in the Bottom of your Tub, and lay the Pieces in as close as possible, strewing Salt round the Sides of the Tub. As your Salt melts on the Top, strew on more. It will keep a great while, and is very good.