82 MAD 652, p. 16; MAD 2111, p. 19-22; D. BŞM 10523, p. 21.
83 D. BŞM 10509, p. 5; MAD 2003, p. 37; D. BŞM 10513, p. 18; MAD 3043, p. 54.
84 MAD 2111, p. 39.
85 Barkan, "İstanbul Saraylarına...", p. 251.
86 MAD 2111, p. 19.
87 For a recipe for zerde, see Yerasimos, Sultan Sofraları, p. 142.
88 KK 7279, p. 2; D. BŞM 10548, p. 2; MAD 2111, p. 19. 15-17. For the types of paluze listed in market price registers from the 15-17th centuries, see: Halil Sahillioğlu, "Osmanlılarda Narh Müessesesi ve 1525 Yılı Sonunda İstanbul'da Fiyatlar", Belgelerle Türk Tarihi Dergisi, III (1967), p. 51; Mübahat p. Kütükoğlu, Osmanlılarda Narh Müessesesi ve 1640 Tarihli Narh Defteri, Istanbul 1983, p. 92; Ö. Lütfi Barkan, "XV. Asrın Sonlarında Bazı Büyük Şehirlerde Eşya ve Yiyecek Fiyatlarının Tesbit ve Teftişi Hususlarını Tanzim Eden Kanunlar II", Tarih Vesikaları, II/7 (1942), p. 24. For a 19th century paluze recipe, see: Mehmed Kâmil, Melceü't-Tabbâhîn, Istanbul 1290, p. 71-72.
89 Barkan, "İstanbul Saraylarına...", p. 132, 189; Sarı, "Osmanlı Sarayında Yemeklerin...", p. 245-257.
90 Yerasimos, Sultan Sofraları, p. 140. Evliya Çelebi says that the main ingredient in the muhallebis made in the shops of Istanbul was mahlep (Prunus mahaleb) which grew in mountain meadows. (Evliya Çelebi, Seyahatnâme, I, nşr. Orhan Şaik Gökyay, Istanbul 1996, p. 251).
91 Barkan, "İstanbul Saraylarına...", p. 189.
92 Pedro'nun Zorunlu İstanbul Seyahati, p. 162
93 Fisher, "Topkapı Sarayı...", p. 63.
94 MAD 2111, p. 19; Âlî, Câmi‘u'l-Buhûr, p. 23
95 For the ingredients used in making halvah, see: Arslan Terzioğlu (ed.), Helvahane Defteri ve Topkapı Sarayında Eczacılık, İstanbul 1992, p. 54. Terzioğlu’s reference wrıtten “hamire-i turşi” should be hamra-i turşu.
96 D. BŞM 10511, p. 48. Also see: Barkan, "İstanbul Saraylarına...", p. 91, 111, 194, 227.
97 KK 7279, s 2-3; Terzioğlu, Helvahane Defteri, p. 56, 58. The helvahâne register containes recipes for halkaçini and kepçe halvahs made when Ahmed I ascended to the throne.
98 Âlî, Câmi‘u'l-Buhûr, p. 218; Tezcan, Bir Ziyafet Defteri, p. 7. Sernschwam gives a brief recipe for almond halvah: “This sweet is made with almonds, honey and eggwhites. These ingredients are melted together and cooked for a time on a hot flame. This sweet is like glue; when stirred with a wooden stirrer, it hardens. It must then be cut with a large, sharp knife. It is very sweet and delicious, a luscious thing, like a cookie. It is hard to the touch but melts in the mouth. You feel as if you are eating sweet chalk.” See: İstanbul ve Anadolu'ya Seyahat Günlüğü, p. 172.
99 Terzioğlu, Helvahane Defteri, p. 62.
100 KK 7279, p. 2-3; D. BŞM 10534; p. 4; D. BŞM 10548, p. 4; MAD 9829, p. 164; Terzioğlu,Helvahane Defteri, p. 57, 61-62.
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