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 Gooseberry Vinegar
Take Gooseberries full ripe, bruise them in a Mortar, and to every Quart of Gooseberries put three Quarts of Water, which has been boiled and stood till it is cold; let it stand twenty four Hours; then strain it through a Canvass, then a Flannel, and to every Gallon of this Liquor put a Pound of brown Sugar; stir it well, and barrel it up. At three Quarters of a Years end it is fit for Use.
Take Gooseberries full ripe, bruise them in a Mortar, and to every Quart of Gooseberries put three Quarts of Water, which has been boiled and stood till it is cold; let it stand twenty four Hours; then strain it through a Canvass, then a Flannel, and to every Gallon of this Liquor put a Pound of brown Sugar; stir it well, and barrel it up. At three Quarters of a Years end it is fit for Use.