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 Boil a Pike
Cut open a living Pike, gut it and scour the Outside and Inside very well with Salt; then wash it clean, and have a Pickle ready to boil it in, with Water, Vinegar, Mace, whole Pepper, a Bunch of sweet Herbs, and a small Onion. There must be Liquor enough to cover it; when it boils put in the Pike, and let it boil half an Hour. Make your Sauce with White Wine, a little of the Liquor, two Anchovies, some Shrimps, or Crab, or Lobster; beat and mix it with grated Nutmeg and Butter flour'd to thicken it. Pour your Sauce over the Fish, and garnish with Horse Radish and sliced Lemon.
Cut open a living Pike, gut it and scour the Outside and Inside very well with Salt; then wash it clean, and have a Pickle ready to boil it in, with Water, Vinegar, Mace, whole Pepper, a Bunch of sweet Herbs, and a small Onion. There must be Liquor enough to cover it; when it boils put in the Pike, and let it boil half an Hour. Make your Sauce with White Wine, a little of the Liquor, two Anchovies, some Shrimps, or Crab, or Lobster; beat and mix it with grated Nutmeg and Butter flour'd to thicken it. Pour your Sauce over the Fish, and garnish with Horse Radish and sliced Lemon.