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 make Red Plum Clear-Cakes
Take white Pear-Plums, half White and half Black, or if you have no Black, one third of Damsins, and as much Water as will cover them; boil them very well; and to a Quart of the Plums put a Quart of Apple-Jelly; boil them very well together; run it thro’ a Jelly-bag; to a Pint of the Jelly put a Pound and Half of Sugar; let the Jelly boil, then shake in the Sugar; let it scald, but not boil; put it thro’ a thin Strainer in a broad Pan, to take off the Scum, and put it in Pots in a Stove: When it is candy’d, turn it as other Clear-Cakes: You may make it paler or redder, as you best like, with more or less black Plums.
Take white Pear-Plums, half White and half Black, or if you have no Black, one third of Damsins, and as much Water as will cover them; boil them very well; and to a Quart of the Plums put a Quart of Apple-Jelly; boil them very well together; run it thro’ a Jelly-bag; to a Pint of the Jelly put a Pound and Half of Sugar; let the Jelly boil, then shake in the Sugar; let it scald, but not boil; put it thro’ a thin Strainer in a broad Pan, to take off the Scum, and put it in Pots in a Stove: When it is candy’d, turn it as other Clear-Cakes: You may make it paler or redder, as you best like, with more or less black Plums.