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 dry Angelica
TAKE the Stalks of Angelica, and boil them tender ; then put them to drain, and scrape off all the thin Skin, and put them into scalding Water; keep them close cover'd, and over a slow Fire, not to boil, 'till they are green ; then draining them well, put them in a very thick Syrup of the Weight and half of Sugar : Let the Syrup be cold when you put them in, and warm it every Day 'till it is clear, when you may lay them out dry, sifting Sugar upon them. Lay out but as much as you use at a Time, and scald the rest.
TAKE the Stalks of Angelica, and boil them tender ; then put them to drain, and scrape off all the thin Skin, and put them into scalding Water; keep them close cover'd, and over a slow Fire, not to boil, 'till they are green ; then draining them well, put them in a very thick Syrup of the Weight and half of Sugar : Let the Syrup be cold when you put them in, and warm it every Day 'till it is clear, when you may lay them out dry, sifting Sugar upon them. Lay out but as much as you use at a Time, and scald the rest.