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 White Pear-Plum Clear-Cakes
Take a good Quantity of white Pear-Plums, as many as you think will make three Pints, with as much boiling Water as will cover them; boil them very fast, ’till they are all to Pieces; then have ready three Pints of Apple-Jelly, and put it to the Plums, boiling them very fast together; then run it thro’ a Jelly-bag: To a Pint put a Pound and half of sifted Sugar; first boil the Jelly, and shake in the Sugar; let it scald on the Fire ’till it is melted; put it in Pots in the Stove; dry and turn it as other Clear-Cakes.
Take a good Quantity of white Pear-Plums, as many as you think will make three Pints, with as much boiling Water as will cover them; boil them very fast, ’till they are all to Pieces; then have ready three Pints of Apple-Jelly, and put it to the Plums, boiling them very fast together; then run it thro’ a Jelly-bag: To a Pint put a Pound and half of sifted Sugar; first boil the Jelly, and shake in the Sugar; let it scald on the Fire ’till it is melted; put it in Pots in the Stove; dry and turn it as other Clear-Cakes.