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 Brew after the Shropshire and Welch Method
Having boil'd your Water very well with Bran, in mashing up put about three Pecks or a Bushel of your Malt into a Tub; then pour upon it your Water boiling hot, stiring it till all is wet, which you lift into your Mash-tub, and then proceed with the whole Quantity till it is all weted. When you draw off, which you may do after it has stood cover'd up three or four Hours, let it run from the Tap in as small a Stream as may be, sprinkling the Top of your Mash-tub once in three or four Minutes with hot Water; by so doing, you will not disturb the Sediment, and may have your Ale as strong or small as you shall think meet. In the rest of your Procedure observe the wonted Method.
Having boil'd your Water very well with Bran, in mashing up put about three Pecks or a Bushel of your Malt into a Tub; then pour upon it your Water boiling hot, stiring it till all is wet, which you lift into your Mash-tub, and then proceed with the whole Quantity till it is all weted. When you draw off, which you may do after it has stood cover'd up three or four Hours, let it run from the Tap in as small a Stream as may be, sprinkling the Top of your Mash-tub once in three or four Minutes with hot Water; by so doing, you will not disturb the Sediment, and may have your Ale as strong or small as you shall think meet. In the rest of your Procedure observe the wonted Method.