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 Pease Soop
Put three or four Pounds of lean coarse Beef, with three Pints of Pease, into two Gallons of Water; let it boil till the Meat is all to Rags; and Half an Hour before you strain it out, put in two or three Anchovies; then strain it from the Meat and Husks, and put in as much as you want for the Meal into a Sauce-pan, with an Onion stuck with Cloves, a Race of Ginger bruis'd, a little Fagot of Thyme, Savory, Parsley, and a little Pepper. Let it boil near Half an Hour; stir in a Piece of Butter, and fry some forc'd Meat Balls, Bacon and French Bread cut in Dice, with Spinage boil'd green, to put to it in the Dish.
Put three or four Pounds of lean coarse Beef, with three Pints of Pease, into two Gallons of Water; let it boil till the Meat is all to Rags; and Half an Hour before you strain it out, put in two or three Anchovies; then strain it from the Meat and Husks, and put in as much as you want for the Meal into a Sauce-pan, with an Onion stuck with Cloves, a Race of Ginger bruis'd, a little Fagot of Thyme, Savory, Parsley, and a little Pepper. Let it boil near Half an Hour; stir in a Piece of Butter, and fry some forc'd Meat Balls, Bacon and French Bread cut in Dice, with Spinage boil'd green, to put to it in the Dish.