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 a Gravy Soop
Take a Leg of Beef, and a Piece of the Neck, and boil it till you have all the Goodness out of it; then strain it from the Meat; take Half a Pound of fresh Butter, put it into a Stew-pan, and Brown it; then put in an Onion stuck with Cloves, Endive, Sallary, and Spinage, and your strong Broth; season it with Pepper, Salt, and Spice, and let it boil. Put in Chips of French Bread dried by the Fire, and serve it up with a French Roll toasted in the Middle.
Take a Leg of Beef, and a Piece of the Neck, and boil it till you have all the Goodness out of it; then strain it from the Meat; take Half a Pound of fresh Butter, put it into a Stew-pan, and Brown it; then put in an Onion stuck with Cloves, Endive, Sallary, and Spinage, and your strong Broth; season it with Pepper, Salt, and Spice, and let it boil. Put in Chips of French Bread dried by the Fire, and serve it up with a French Roll toasted in the Middle.