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 dress a Turkey a la Daube
Lard your Turkey with Bacon and half roast it; then take it off from the Spit and put it in as small a Pot as will boil it; put to it a Quart of White Wine, strong Broth, a Pint of Vinegar, some whole Spice, Bay-Leaves, Sweet Marjoram, Winter Savoury, and green Onions. Let it stew in this Liquor, and when it is ready, lay it in the Dish. Make Sauce with some of the Liquor, Mushrooms, dic'd Lemon, and two or three Anchovies; thicken it with brown Butter, and garnish with sliced Lemon.
Lard your Turkey with Bacon and half roast it; then take it off from the Spit and put it in as small a Pot as will boil it; put to it a Quart of White Wine, strong Broth, a Pint of Vinegar, some whole Spice, Bay-Leaves, Sweet Marjoram, Winter Savoury, and green Onions. Let it stew in this Liquor, and when it is ready, lay it in the Dish. Make Sauce with some of the Liquor, Mushrooms, dic'd Lemon, and two or three Anchovies; thicken it with brown Butter, and garnish with sliced Lemon.