Quantum redactiones paginae "Gastellus" differant
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Paginam instituit, scribens ''''Gastellus''',<ref>"[https://logeion.uchicago.edu/gastellus Gastellus]" et "[https://logeion.uchicago.edu/gastellus wastellus]" in {{DuCange}}; "wastellus" in ''...' |
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== Nexus externi == |
== Nexus externi == |
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{{CommuniaCat|Cakes|gastellos}} |
{{CommuniaCat|Cakes|gastellos}} |
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[[Categoria:Pasticiaria]] |
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Emendatio ex 14:05, 28 Iunii 2021
Gastellus,[1][2] Francogallice gâteau, est panis delicatior, e butyro saccharoque coctus, quai in arte convivali Europaea ad merendam et in epulis commemorativis inter fercula dulcia inferri solet.
Notae
- ↑ "Gastellus" et "wastellus" in Carolus Du Cange et al. (1883-1887). Glossarium mediæ et infimæ Latinitatis. Niortii: Favre; "wastellus" in DMLBS; "guastellus" apud ambos
- ↑ Hodierni nonnulli "scriblita", cf. "scriblita ex socolata": Ebbe Vilborg Norstedts svensk-latinska ordbok, editio secunda (2009)
Bibliographia
- Krystina Castella, A World of Cake: 150 Recipes for Sweet Traditions From Cultures Around the World. 2010. ISBN 978-1-60342-576-6
- "Cake; Cake-making" in Alan Davidson, The Oxford Companion to Food (Oxonii: Oxford University Press, 1999. ISBN 0-19-211579-0) pp. 122-124; Tom Jaine, ed., 2a ed. 2006; 3a ed. 2014
- "Nick Malgieri, "Cake"; Francine Kirsch, "Cake decorating"; Laura Shapiro, "Cake mix" in Darra Goldstein, ed., The Oxford Companion to Sugar and Sweets (Oxonii: Oxford University Press, 2015) pp. 91-99
- "Gâteau; Gâteaux symboliques et rituels" in Prosper Montagné, Larousse gastronomique (Lutetiae: Larousse, 1938) pp. 526-531
Nexus externi
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Vicimedia Communia plura habent quae ad gastellos spectant. |