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 pickle Mackrel
Slit your Mackrel in Halves, take out the Roes, gut and clean them; strew Salt over them, lay one on another, the Back of one to the Inside of the other, and let them lie two or three Hours; then wipe them very clean from the Salt, strew them over with beaten Pepper and grated Nutmeg, and let them lie two or three Hours longer; then fry them well, take them out of the Pan, and lay them on coarse Cloths to drain; when cold put them in a Pan, and cover them over with a Pickle of Vinegar boiled with Spice, when it is cold.
Slit your Mackrel in Halves, take out the Roes, gut and clean them; strew Salt over them, lay one on another, the Back of one to the Inside of the other, and let them lie two or three Hours; then wipe them very clean from the Salt, strew them over with beaten Pepper and grated Nutmeg, and let them lie two or three Hours longer; then fry them well, take them out of the Pan, and lay them on coarse Cloths to drain; when cold put them in a Pan, and cover them over with a Pickle of Vinegar boiled with Spice, when it is cold.