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 an Olio Pye
Take a Fillet of Veal, cut it in large thin Slices, and beat it with a Rolling-pin. Prepare some forc'd Meat made with Veal Suet, grated Bread, Lemon-peel grated, Nutmeg and the Yolks of two or three hard Eggs; spread the forc'd Meat all over your Collops, and roll them up; put them into your Pye with Yolks of hard Eggs, Lumps of Marrow, and a little Water. Lid it and bake it, and when it is drawn, put a Caudle of strong Gravy to it, White-wine and Butter.
Take a Fillet of Veal, cut it in large thin Slices, and beat it with a Rolling-pin. Prepare some forc'd Meat made with Veal Suet, grated Bread, Lemon-peel grated, Nutmeg and the Yolks of two or three hard Eggs; spread the forc'd Meat all over your Collops, and roll them up; put them into your Pye with Yolks of hard Eggs, Lumps of Marrow, and a little Water. Lid it and bake it, and when it is drawn, put a Caudle of strong Gravy to it, White-wine and Butter.