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.
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Rezepte in der Datenbank
20
Kochbuchquellen
Rezeptinspiration des Augenblicks:
To make Hartshorn-Jelly
Take half a Pound of Hartshorn, boil it in a Pipkin, with six Quarts of Spring-Water, ’till consum’d to three Pints; let it stand all Night; then put to it half a Pound of fine Sugar, some Cinamon, Mace, and a Clove or two, and let it boil again; then put in the Whites of eight Eggs well beaten, letting it boil up again; then put in the Juice of four or five Lemmons, and half a Pint of Rhenish Wine; let it just boil up, and then run it thro’ a Jelly-bag ’till it is clear.
Take half a Pound of Hartshorn, boil it in a Pipkin, with six Quarts of Spring-Water, ’till consum’d to three Pints; let it stand all Night; then put to it half a Pound of fine Sugar, some Cinamon, Mace, and a Clove or two, and let it boil again; then put in the Whites of eight Eggs well beaten, letting it boil up again; then put in the Juice of four or five Lemmons, and half a Pint of Rhenish Wine; let it just boil up, and then run it thro’ a Jelly-bag ’till it is clear.