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 Pickle Neats Tongues
Lay your Tongues twelve Days in common Salt and Salt-Petre, then boil them very tender, and blanch them; cut off the Roots, and lay them into a Pot; pour over them a Pickle made of good white Wine Vinegar, which boil up with Pepper, Cloves, Mace, and a little Ginger. When it is ready to take off the Fire, throw in a Piece of Lemon Peel, and three or four Bay-leaves; put it to the Tongues when cold, and tie them up close from the Air. A little of the Pickle with good Oil is their Sauce.
Lay your Tongues twelve Days in common Salt and Salt-Petre, then boil them very tender, and blanch them; cut off the Roots, and lay them into a Pot; pour over them a Pickle made of good white Wine Vinegar, which boil up with Pepper, Cloves, Mace, and a little Ginger. When it is ready to take off the Fire, throw in a Piece of Lemon Peel, and three or four Bay-leaves; put it to the Tongues when cold, and tie them up close from the Air. A little of the Pickle with good Oil is their Sauce.