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 Orange-Halves or Quarters with the Meat in them
Rasp the Oranges round and thin, cut them in Halves, pick out the Meat, boil the Halves very tender, then take half of them, that are clearest and best, and put them in a thick cold Syrup, as much as will cover them; the Syrup must be made with fine Sugar, half a Pint of Water to a Pound of Sugar; beat the other Half of the Rinds very fine; pick the Seeds out of the Meat; and to a Pint of the Meat put half a Pound of the beaten Rinds; scald it very well, and stir it into a Pound and a Half of sifted Sugar; scald it ’till the Sugar is well melted; put in the Juice of a Lemmon or two; set it in a broad Earthen Pan in a Stove; when the Half Orange-Rinds have lain three or four Days in the Syrup, boil them very fast ’till they are clear, and the Syrup very thick; when they are cold, lay them out on Earthen Plates in a Stove; the next Day, if you think they have not Sugar enough on them, dip them in the Syrup that runs from them; they must not have dry Sugar on them, but only a Gloss; before they are quite dry, fill them with the Meat; set them on a Sieve, to dry in a Stove, which will be in a Day or two.
Rasp the Oranges round and thin, cut them in Halves, pick out the Meat, boil the Halves very tender, then take half of them, that are clearest and best, and put them in a thick cold Syrup, as much as will cover them; the Syrup must be made with fine Sugar, half a Pint of Water to a Pound of Sugar; beat the other Half of the Rinds very fine; pick the Seeds out of the Meat; and to a Pint of the Meat put half a Pound of the beaten Rinds; scald it very well, and stir it into a Pound and a Half of sifted Sugar; scald it ’till the Sugar is well melted; put in the Juice of a Lemmon or two; set it in a broad Earthen Pan in a Stove; when the Half Orange-Rinds have lain three or four Days in the Syrup, boil them very fast ’till they are clear, and the Syrup very thick; when they are cold, lay them out on Earthen Plates in a Stove; the next Day, if you think they have not Sugar enough on them, dip them in the Syrup that runs from them; they must not have dry Sugar on them, but only a Gloss; before they are quite dry, fill them with the Meat; set them on a Sieve, to dry in a Stove, which will be in a Day or two.