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:
Lady Huntingdon’s Receipt to cure the Frenzy
Boil three Handfuls of Ground-Ivy, which is also known by the Name Allhoofe, in a Bottle of White-wine, (having first cut the Herbs small) till it is near half consumed; then, after you have strain'd it, put six Ounces of Sallad-Oil, and boil it again till it thickens like an Ointment, with which, when you want to use it, being warm'd, you anoint the Head of the Patient in the Seam eight or nine Times, then apply the Ground-Ivy as you do a Poultiss, taking good Care to secure it well on by tying. N.B. This Receipt cur'd Threescore Persons successively, in then Days Time.
Boil three Handfuls of Ground-Ivy, which is also known by the Name Allhoofe, in a Bottle of White-wine, (having first cut the Herbs small) till it is near half consumed; then, after you have strain'd it, put six Ounces of Sallad-Oil, and boil it again till it thickens like an Ointment, with which, when you want to use it, being warm'd, you anoint the Head of the Patient in the Seam eight or nine Times, then apply the Ground-Ivy as you do a Poultiss, taking good Care to secure it well on by tying. N.B. This Receipt cur'd Threescore Persons successively, in then Days Time.