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 Asparagus Soop
Take twelve Pound of lean Beef cut in Slices; then put a Quarter of a Pound of Butter in a Stew-pan over the Fire, and put in your Beef; let it boil quick till it Begins to Brown, then put in a Pint of Brown Ale, and a Gallon of Water, and cover it Close; let it stew gently for an Hour and an Half; put in what Spice you like in the Stewing; strain out the Liquor, and take off all the Fat; then put in some Sallery washed and cut small, Half a Hundred of Asparagus broke or cut small, and Palates boiled tender and cut; put these in, and let them boil gently till tender. Just as it is going to be taken up, fry a Handful of Spinage in Butter, and throw in a French Roll.
Take twelve Pound of lean Beef cut in Slices; then put a Quarter of a Pound of Butter in a Stew-pan over the Fire, and put in your Beef; let it boil quick till it Begins to Brown, then put in a Pint of Brown Ale, and a Gallon of Water, and cover it Close; let it stew gently for an Hour and an Half; put in what Spice you like in the Stewing; strain out the Liquor, and take off all the Fat; then put in some Sallery washed and cut small, Half a Hundred of Asparagus broke or cut small, and Palates boiled tender and cut; put these in, and let them boil gently till tender. Just as it is going to be taken up, fry a Handful of Spinage in Butter, and throw in a French Roll.