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 Katch-Up that will keep good Twenty Years
Take a Gallon of strong stale Beer, one Pound of Anchovies wash'd and clean'd from the Guts, half an Ounce of Mace, half an Ounce of Cloves, a quarter of an Ounce of Pepper, three large Races of Ginger, one Pound of Eschallots, and one Quart of flap Mushrooms well rubb'd and pick'd; boil all these over a slow Fire till it is half wasted, and strain it thro' a Flannel Bag; let it stand till it is quite cold, then bottle and stop it very close. This is ghought to exceed what is brought from India, and must be allow'd to be the most agreable Relish that can be given to Fish Sauce. One Spoonful to a Pint of melted Butter is sufficient to give both Taste and Colour beyond any other Ingredients. Note. The stronger and staler the Beer is, the better the Katch-up will be.
Take a Gallon of strong stale Beer, one Pound of Anchovies wash'd and clean'd from the Guts, half an Ounce of Mace, half an Ounce of Cloves, a quarter of an Ounce of Pepper, three large Races of Ginger, one Pound of Eschallots, and one Quart of flap Mushrooms well rubb'd and pick'd; boil all these over a slow Fire till it is half wasted, and strain it thro' a Flannel Bag; let it stand till it is quite cold, then bottle and stop it very close. This is ghought to exceed what is brought from India, and must be allow'd to be the most agreable Relish that can be given to Fish Sauce. One Spoonful to a Pint of melted Butter is sufficient to give both Taste and Colour beyond any other Ingredients. Note. The stronger and staler the Beer is, the better the Katch-up will be.