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 keep Artichoke Bottoms for Sauce
Take your Artichokes about Michaelmas, boil them so as to take off all the Leaves and the Choke; then put them on Tin Plates, and set them in an Oven, after other Things are out, when it is so cool as not to discolour them in the least. Do this till they are very dry; then put them into an earthen Pot to keep; tie them down close, and keep them in a dry Place. When you would use them, put them into some scalding Water till they are tender, and cut them in large Dice. They look white, and eat very well all Winter.
Take your Artichokes about Michaelmas, boil them so as to take off all the Leaves and the Choke; then put them on Tin Plates, and set them in an Oven, after other Things are out, when it is so cool as not to discolour them in the least. Do this till they are very dry; then put them into an earthen Pot to keep; tie them down close, and keep them in a dry Place. When you would use them, put them into some scalding Water till they are tender, and cut them in large Dice. They look white, and eat very well all Winter.