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 Pickle Artichokes
Throw your Artichokes into Salt and Water Half a Day; then make a Pot of Water boil, and put in the Artichokes, boil them till you can separate the Leaves from the Bottom; then cut off the Bottoms very smooth and clean, and put them into a Pot, with Pepper, Salt, Cloves, Mace, two Bay-leaves, and as much Vinegar as will cover them; then pour melted Butter enough over them to cover them an Inch thick; tie it down close, and keep them for Use. Put them into boiling Water when you use them, with a Piece of Butter in the Water to plump them, then use them as you think proper.
Throw your Artichokes into Salt and Water Half a Day; then make a Pot of Water boil, and put in the Artichokes, boil them till you can separate the Leaves from the Bottom; then cut off the Bottoms very smooth and clean, and put them into a Pot, with Pepper, Salt, Cloves, Mace, two Bay-leaves, and as much Vinegar as will cover them; then pour melted Butter enough over them to cover them an Inch thick; tie it down close, and keep them for Use. Put them into boiling Water when you use them, with a Piece of Butter in the Water to plump them, then use them as you think proper.