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 a Plumb Cake
Take six Pounds of Currants, five Pounds of Flour, an Ounce of mace and Cloves, a little Cinnamon, Half an Ounce of Nutmegs, Half a Pound of blanched Almonds pounded, Half a Pound of Sugar, three Quarters of a Pound of sliced Citron, Lemon and Orange-peel, Half a Pint of Sack, a little Honey-water, and a Quart of Ale Yeast, a Quart of Cream, a Pound and Half of Butter melted; then strew a little Flour thereon, and lay it before the Fire to rise; then work it up till it is very smooth, and put it in a Hoop, with a Paper floured at the Bottom.
Take six Pounds of Currants, five Pounds of Flour, an Ounce of mace and Cloves, a little Cinnamon, Half an Ounce of Nutmegs, Half a Pound of blanched Almonds pounded, Half a Pound of Sugar, three Quarters of a Pound of sliced Citron, Lemon and Orange-peel, Half a Pint of Sack, a little Honey-water, and a Quart of Ale Yeast, a Quart of Cream, a Pound and Half of Butter melted; then strew a little Flour thereon, and lay it before the Fire to rise; then work it up till it is very smooth, and put it in a Hoop, with a Paper floured at the Bottom.