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 White Pear-Plums
Slit your Plums, and scald them in a thin Syrup; as for drying them, put them in a thick Syrup of clarify’d Sugar, as much as will cover them; let them boil very slow, ’till they are very clear, sometimes setting them, off the Fire: They must have the Weight, or something more, of clarify’d Sugar in the Syrup: When they are very tender and clear, put to a Pound of Plums (when they are raw) a Pint of Apple-Jelly, and a Pound of fine Sugar, and boil it ’till it jellies; before your Plums are cold put them into the Jelly, but not above half the Syrup they were boil’d in, and boil them together ’till they jelly well: Put them in Pots or Glasses, with Papers close to them. You may keep some of them in Syrup, and put them in Jelly as you use them.
Slit your Plums, and scald them in a thin Syrup; as for drying them, put them in a thick Syrup of clarify’d Sugar, as much as will cover them; let them boil very slow, ’till they are very clear, sometimes setting them, off the Fire: They must have the Weight, or something more, of clarify’d Sugar in the Syrup: When they are very tender and clear, put to a Pound of Plums (when they are raw) a Pint of Apple-Jelly, and a Pound of fine Sugar, and boil it ’till it jellies; before your Plums are cold put them into the Jelly, but not above half the Syrup they were boil’d in, and boil them together ’till they jelly well: Put them in Pots or Glasses, with Papers close to them. You may keep some of them in Syrup, and put them in Jelly as you use them.