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 Barberry-Drops
Take a good Quantity of Barberries, strip them off the Stalks; put to them a little Water, to keep them from Burning; boil them, and mash them as they boil, till they are very dry; then rub them through an Hair Sieve, and afterwards strain them through a Strainer, that there may be none of the black Noses in it; make it scalding hot, and to half a Pint of the Pulp put a Pound of the sifted Sugar; let it scald, and drop it on Boards or Glasses; then put it in a Stove, and turn it when it is candy’d.
Take a good Quantity of Barberries, strip them off the Stalks; put to them a little Water, to keep them from Burning; boil them, and mash them as they boil, till they are very dry; then rub them through an Hair Sieve, and afterwards strain them through a Strainer, that there may be none of the black Noses in it; make it scalding hot, and to half a Pint of the Pulp put a Pound of the sifted Sugar; let it scald, and drop it on Boards or Glasses; then put it in a Stove, and turn it when it is candy’d.