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 preserve Green Jennitins
Cut out the Stalk and Nose, and put them in cold Water on a Coal-Fire ’till they peel; then put them in the same Water, and cover them very close; set them on a slow Fire ’till they are green and tender; then, to a Pound of Apples take a Pound and half of Sugar, and half a Pint of Water; boil the Syrup, put in the Apples, and boil them fast, ’till they are very clear, and the Syrup very thick, almost at a Candy; then put in half a Pint, or more, of Codling-Jelly, and the Juice of a Lemon, boil it ’till it jellies well, and put them in Pots or Glasses.
Cut out the Stalk and Nose, and put them in cold Water on a Coal-Fire ’till they peel; then put them in the same Water, and cover them very close; set them on a slow Fire ’till they are green and tender; then, to a Pound of Apples take a Pound and half of Sugar, and half a Pint of Water; boil the Syrup, put in the Apples, and boil them fast, ’till they are very clear, and the Syrup very thick, almost at a Candy; then put in half a Pint, or more, of Codling-Jelly, and the Juice of a Lemon, boil it ’till it jellies well, and put them in Pots or Glasses.