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 Sagoe Pudding
Take Half a Pound of Sagoe, and wash it well in three or four Waters; then put to it a Quart of new Milk, and let it boil till it is as thick as Hasty-Pudding; stir it carefully, lest it should burn; put in a Stick of Cinamon when you set it on the fire, and take it out when it is boiled. Before you pour it out stir in near Half a Pound of Butter; beat nine Eggs with four Spoonsful of Sack; leave out four Whites; stir all together, sweeten it to your Taste, and put in a Quarter of a Pound of plump'd Currants; lay a Sheet of Puff-paste under, and so garnish the Dish.
Take Half a Pound of Sagoe, and wash it well in three or four Waters; then put to it a Quart of new Milk, and let it boil till it is as thick as Hasty-Pudding; stir it carefully, lest it should burn; put in a Stick of Cinamon when you set it on the fire, and take it out when it is boiled. Before you pour it out stir in near Half a Pound of Butter; beat nine Eggs with four Spoonsful of Sack; leave out four Whites; stir all together, sweeten it to your Taste, and put in a Quarter of a Pound of plump'd Currants; lay a Sheet of Puff-paste under, and so garnish the Dish.