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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
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Kochbuchquellen
Rezeptinspiration des Augenblicks:
To make Rock-Sugar
Take a red Earthen Pot, that will hold about four Quarts, (those Pots that are something less at the Top and Bottom than in the Middle) stick it pretty thick with the Sticks of a white Wisk, a-cross, one over the other; set it before a good Fire, that it may be very hot against your Sugar is boil’d; then take ten Pound of double-refin’d Sugar finely beaten, the Whites of two Eggs beaten to a Froth in half a Pint of Water, and mix it with the Sugar; then put to it a Quart of Orange-flower-water and three half Pints of Water, setting it on a quick Fire; when it boils thoroughly put in half a Pint of Water more to raise the Scum, and let it boil up again; then take it off and skim it; do so two or three Times, ’till it is very clear; then let it boil, ’till you find it draw between your Fingers, which you must often try, with taking a little in the Ladle; and as it cools, it will draw like a Thread; then put it into the hot Pot, covering it close, and setting it in a very hot Stove for three Days: It must stand three Weeks; but after the three first Days a moderate Fire will do; but never stir the Pots, nor let the Stove be quite cold: Then take it out, and pour out all the Syrup, the Rock will be on the Sticks and the Pot-sides: set the Pots in cold Water, in a Pan, on the Fire, and when it is thorough hot all the Rock will slip out, and fall most of it in small Pieces; the Sticks you must just dip in hot Water, and that will make the Rock slip off; then put in a good Handful of dry Orange-Flowers, and take a Ladle with Holes, and put the Rock and Flowers in it, as much as will make as big a Lump as you wou’d like; dip it in scalding Water, and lay it on a Tin Plate; then make it up in handsome Lumps, and as hollow as you can: When it is so far prepar’d, put it in a hot Stove, and the next Day it will stick together; then take it off the Plates, and let it lye two or three Hours in the Stove; if there be any large Pieces, you may make Bottoms of them, and lay small Pieces on them.
Take a red Earthen Pot, that will hold about four Quarts, (those Pots that are something less at the Top and Bottom than in the Middle) stick it pretty thick with the Sticks of a white Wisk, a-cross, one over the other; set it before a good Fire, that it may be very hot against your Sugar is boil’d; then take ten Pound of double-refin’d Sugar finely beaten, the Whites of two Eggs beaten to a Froth in half a Pint of Water, and mix it with the Sugar; then put to it a Quart of Orange-flower-water and three half Pints of Water, setting it on a quick Fire; when it boils thoroughly put in half a Pint of Water more to raise the Scum, and let it boil up again; then take it off and skim it; do so two or three Times, ’till it is very clear; then let it boil, ’till you find it draw between your Fingers, which you must often try, with taking a little in the Ladle; and as it cools, it will draw like a Thread; then put it into the hot Pot, covering it close, and setting it in a very hot Stove for three Days: It must stand three Weeks; but after the three first Days a moderate Fire will do; but never stir the Pots, nor let the Stove be quite cold: Then take it out, and pour out all the Syrup, the Rock will be on the Sticks and the Pot-sides: set the Pots in cold Water, in a Pan, on the Fire, and when it is thorough hot all the Rock will slip out, and fall most of it in small Pieces; the Sticks you must just dip in hot Water, and that will make the Rock slip off; then put in a good Handful of dry Orange-Flowers, and take a Ladle with Holes, and put the Rock and Flowers in it, as much as will make as big a Lump as you wou’d like; dip it in scalding Water, and lay it on a Tin Plate; then make it up in handsome Lumps, and as hollow as you can: When it is so far prepar’d, put it in a hot Stove, and the next Day it will stick together; then take it off the Plates, and let it lye two or three Hours in the Stove; if there be any large Pieces, you may make Bottoms of them, and lay small Pieces on them.