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 Salt and Dry Hams
Take English Bay Salt, and put it into a Vessel of Water proportioned to the Quantity of Hams you do; make your Pickle strong enough to bear an Egg; then boil and scum it very well. When the Pickle is cold, put as much Red Saunders to it as will make it of the Colour of Claret; then let your Pickle stand three Days before you put your Hams into it. The Hams must lie in the Pickle three Weeks, then dry them carefully where Wood is burnt.
Take English Bay Salt, and put it into a Vessel of Water proportioned to the Quantity of Hams you do; make your Pickle strong enough to bear an Egg; then boil and scum it very well. When the Pickle is cold, put as much Red Saunders to it as will make it of the Colour of Claret; then let your Pickle stand three Days before you put your Hams into it. The Hams must lie in the Pickle three Weeks, then dry them carefully where Wood is burnt.