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 Fricassy Chickens
Take your Chickens and half boil them; then take them up and cut them to Pieces; put them into a Frying-pan and fry them with Butter; then take them out of the Pan and clean it, and put in some strong Broth, White-wine, Nutmeg, a little Pepper and Salt, a Bunch of Sweet Herbs, and an Eschallot or two. Let these, with two or three Anchovies, stew on a slow Fire, and boil up; then beat it up with butter and Eggs till it is thick. Put your Chickens in, and shake them well together.
Take your Chickens and half boil them; then take them up and cut them to Pieces; put them into a Frying-pan and fry them with Butter; then take them out of the Pan and clean it, and put in some strong Broth, White-wine, Nutmeg, a little Pepper and Salt, a Bunch of Sweet Herbs, and an Eschallot or two. Let these, with two or three Anchovies, stew on a slow Fire, and boil up; then beat it up with butter and Eggs till it is thick. Put your Chickens in, and shake them well together.