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 Tatees for a Dish of Fish
Take a Carp, or fat Eel, bone and shred it very small; to Half a Pound of this put four Ounces of Butter, which mix in the Shreding; boil four Eggs in the Shell, not hard, and put to the Yolks of those Eggs a very small Nutmeg grated, and the same Weight of Mace finely beaten; as much Salt as of both, and a very Little Parsley finely shred; mix These very well, and put them into Little square Pasties of hot Crust, or Puff-Crust, if you like it best. Fasten them very well, and fry them in a large Quantity of Lard, clarified Butter, Suet or Oil. You may roll this forc'd Fish into Balls with grated Bread; lay them round, and upon your Fish.
Take a Carp, or fat Eel, bone and shred it very small; to Half a Pound of this put four Ounces of Butter, which mix in the Shreding; boil four Eggs in the Shell, not hard, and put to the Yolks of those Eggs a very small Nutmeg grated, and the same Weight of Mace finely beaten; as much Salt as of both, and a very Little Parsley finely shred; mix These very well, and put them into Little square Pasties of hot Crust, or Puff-Crust, if you like it best. Fasten them very well, and fry them in a large Quantity of Lard, clarified Butter, Suet or Oil. You may roll this forc'd Fish into Balls with grated Bread; lay them round, and upon your Fish.