Fornuftigt Madstel.
En tidsmæssig
Koge- og Husholdningsbog
af
Clemens Bonifacius.
Anden Udgave.
Indbunden 60 ß.
Christiania.
P. F. Steensballe.
1865.
Förord till den elektroniska utgåvan
Denna andra utgåva (1865) digitaliserades av norska
Nasjonalbiblioteket i oktober 2008 och kopierades i november 2013 till
Projekt Runeberg för OCR och korrekturläsning.
Vi har även den svenska översättningen Tidsenlig matlagning (1871).
This volume was scanned by the Norwegian National Library,
from where the scanned images were copied to Project Runeberg.
We very much appreciate that they have made this possible
and want to encourage other digital library projects to
follow their example. Read more about Project Runeberg's
image sources.
The above contents can be inspected in scanned images:
smutstitel, titelside, ix, x, xxi
Korrstapel / Proof bar for this volume
Innhold / Table of Contents
Titel og Indhold -
smutstitel,
titelside,
ix,
x,
xxi
Forord til anden Udgave -
iii,
iv,
v,
vi,
vii,
viii
Register -
xi,
xii,
xiii,
xiv,
xv,
xvi,
xvii,
xviii,
xix
Trykfeil og Rettelser -
xx
Første Afdeling. Fornuftigt Madstel og Husbrug, eller om hensigtsmæssigt Valg og Lagning af Næringsmidlerne -
xxi,
(blank),
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1,
2,
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3,
4,
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5,
6,
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7,
8,
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9,
10,
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11,
12,
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13,
14,
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15,
16,
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17,
18,
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19,
20,
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21,
22,
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23,
24,
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25,
26,
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27,
28,
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29,
30,
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31,
32,
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33,
34,
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35,
36,
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37,
38,
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39,
40,
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41,
42,
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43,
44,
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45,
46,
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47,
48,
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49,
50,
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51,
52,
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53,
54,
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55,
56,
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57,
58,
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59,
60,
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61,
62,
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63,
64,
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65,
66,
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67,
68,
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69,
70,
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71,
72,
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73,
74,
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75,
76,
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77,
78,
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79,
80,
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81,
82,
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83,
84,
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85,
86,
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87,
88,
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89,
90,
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91,
92,
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93,
94,
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95,
96,
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97,
98,
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99,
100,
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101,
102,
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103,
104,
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105,
106,
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107,
108
I. Indledning -
1,
2,
3,
4
II. Om Næringsmidlernes Valg -
5,
6,
7,
8,
9,
10,
11,
12,
13,
14,
15,
16,
17,
18,
19,
20,
21,
22,
23,
24,
25,
26,
27
III. Om Madstel og Kogningen -
28,
29,
30,
31,
32,
33,
34,
35,
36,
37,
38,
39,
40,
41,
42,
43,
44,
45,
46,
47,
48,
49,
50,
51,
52,
53,
54,
55,
56,
57,
58,
59,
60,
61,
62,
63,
64,
65,
66,
67,
68,
69,
70,
71,
72,
73,
74,
75,
76,
77,
78,
79,
80,
81,
82,
83,
84,
85,
86
1) Melspiser og Brød -
28,
29,
30,
31,
32,
33
2) Kogning af Kjød Fisk -
34,
35,
36,
37,
38,
39,
40,
41,
42
3) Udvandingens Virkning -
42,
43,
44,
45
4) Supper og stuvede Retter -
45,
46,
47,
48,
49,
50,
51,
52,
53,
54
5) Steg og Stegning -
54,
55,
56,
57
6) Kogning af Rod- og Kjøkkenvæxter -
57,
58,
59,
60,
61,
62,
63,
64,
65,
66,
67,
68,
69,
70,
71,
72,
73,
74,
75,
76,
77,
78,
79,
80,
81,
82,
83,
84,
85,
86
Poteter -
60,
61,
62,
63
Kaal og Rodvæxter -
63,
64,
65
Næper og Gulerødder -
65,
66,
67,
68,
69
Skolmfrugter -
69,
70,
71,
72,
73
Salater og Syrer etc. -
73,
74,
75,
76,
77,
78
Spiselig Sop -
78,
79,
80,
81,
82,
83,
84,
85,
86
IV. Husstel og Madbrug maa læres som alt Andet, og det første Grundlag bør læres i Skolen -
87,
88,
89,
90,
91,
92
V. Madkjøb og Kogekjøreld -
93,
94,
95
VI. Renlighed og Bordskik -
96,
97,
98,
99,
100,
101
VII. Madstel for Syge -
102,
103,
104,
105,
106,
107,
108
Anden Afdeling. Opskrift paa forskjellige Retter -
109,
110,
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111,
112,
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113,
114,
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115,
116,
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117,
118,
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119,
120,
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121,
122,
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123,
124,
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125,
126,
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127,
128,
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129,
130,
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131,
132,
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133,
134,
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135,
136,
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137,
138,
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139,
140,
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141,
142,
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143,
144,
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145,
146,
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147,
148,
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149,
150,
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151,
152,
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153,
154,
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155,
156,
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157,
158,
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159,
160,
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161,
162,
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163,
164,
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165,
166,
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167,
168,
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169,
170,
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171,
172,
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173,
174,
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175,
176,
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177,
178,
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179,
180,
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181,
182,
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183,
184,
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185,
186,
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187,
188,
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189,
190,
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191,
192,
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193,
194,
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195,
196,
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197,
198,
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199,
200,
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201,
202,
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203,
204,
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205,
206,
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207,
208,
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209,
210,
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211,
212,
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213,
214,
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215,
216,
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217,
218,
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219,
220,
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221,
222,
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223,
224,
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225,
226,
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228,
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230,
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232,
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233,
234,
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236,
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238,
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239,
240,
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242,
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243,
244,
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246,
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248,
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249,
250,
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251,
252,
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253,
254,
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255,
256,
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257,
258,
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259,
260,
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261,
262,
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263,
264,
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265,
266,
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267,
268,
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269,
270,
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271,
272,
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273,
274,
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275,
276,
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277,
278,
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279,
280,
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281,
282,
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283,
284,
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285,
286,
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287,
288
I. Supper -
109,
110,
111,
112,
113,
114,
115,
116,
117,
118,
119,
120,
121,
122,
123,
124,
125,
126,
127,
128,
129,
130,
131,
132,
133,
134,
135,
136,
137,
138,
139,
140,
141,
142,
143,
144
1) Kjødsupper -
109
Om Udvanding -
124
Saltkjødssupper -
124
2) Fiskesupper -
129
3) Melvellinger, Grynvellinger og Grynsupper -
134
4) Saft-, Bær-, Vin- og Brødsupper -
140
II. Grød og Grødkogning -
144,
145,
146,
147,
148,
149,
150,
151
Saft- eller Frugtgrød -
148,
149,
150,
151
III. Saucer eller Dupper -
152,
153,
154,
155,
156,
157,
158,
159,
160,
161,
162
IV. Boller og Fyldingsdeig (Farcer) -
162,
163,
164,
165,
166
V. Retter af Grønt og Rodvæxter -
167,
168,
169,
170,
171,
172,
173,
174,
175,
176,
177,
178,
179,
180,
181,
182,
183,
184,
185,
186,
187,
188,
189,
190,
191,
192,
193,
194,
195,
196,
197,
198,
199,
200,
201
1) Om Udvalg og Kjøb af Rødder og Grønvæxter -
167
2) Kogte og stuvede Retter as Rod- og Grønvæxter -
170
3) Fyldte eller farcerede Rødder og Grønretter -
182
4) Salater -
191
Blandingssalater -
199
VI. Fisk og Skaldyr -
202,
203,
204,
205,
206,
207,
208,
209,
210,
211,
212,
213,
214,
215,
216,
217,
218,
219,
220,
221,
222,
223,
224,
225,
226,
227,
228,
229,
230,
231,
232,
233,
234,
235,
236,
237,
238,
239,
240,
241,
242,
243,
244,
245,
246,
247
1) Om Udvalg af Fisk og Tiden, naar den er bedst -
202
Færskvandsfisk -
202
Saltvandsfisk -
204
2) Om Fiskens Slagting, Salting, Sukkersalting, Rensning, Røgning, Nedlægning m. m. -
208
3) Fiskens Kogning -
217
4) Retter af Rogn og Fiskelever -
227
5) Stegte og ristede Fiskeretter -
231
6) Retter af Fiskedeig -
242
Retter af Krebs og Skaldyr -
243
VII. Kjød, Vildt og Fugl -
247,
248,
249,
250,
251,
252,
253,
254,
255,
256,
257,
258,
259,
260,
261,
262,
263,
264,
265,
266,
267,
268,
269,
270,
271,
272,
273,
274,
275,
276,
277,
278,
279,
280,
281,
282,
283,
284,
285,
286,
287,
288
1) Retter af Oxekjød -
247
2) Retter af Kalvekjød -
259
3) Retter af Faarekjød -
261
4) Retter af Svinekjød -
264
5) Om Stegning af Kjød og Vildt o. s. v. -
269,
281,
282,
283,
284
6) Retter af Vildt -
284,
285,
286,
287,
288
Valg og Kjøb af Fuglevildt -
284
Valg og Kjøb af Storfugl og Hjerper -
284
Behandling af Fuglevildt -
285,
286,
287
Dyrekjød -
287,
288
Project Runeberg, Fri Nov 22 04:49:13 2013
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