File:Runebergsbakelse i Fredrika Runeberg receptbok, 1850-talet.jpg

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Svenska: Digitaliserad bild av sidan "Runebergsbakelse" i Fredrika Runeberg receptbok från cirka 1850-talet.

I receptet står: "1 ℔ smör, 1 ℔ mjöl, 1 ℔ socker, ¼ ℔ sötmandel och ¼ ℔ dito bitter, 2 st ägg. Mandeln, oskollad, stötes men ej fin, knådas mycket, mycket väl på bordet, kaflas ut som vanlig tortdeg något tjockare än till vanliga tårtor. Urtages med runda bläckformer utan botten och gräddas med dem på spjell, i icke mycket stark värme, tills de blir ljusbruna, hvapå de med form ställas på degen och uttryckes sålunda att den råa skif- van blir under och den gräddade på, hvar efter man ofvanpå den gräddade delen lägger af rå smet en krans omkring och ett dubbelt kors ovanpå samt litet syllt deremellan, allt in i formen. Smörjes med äggula och sättes åter i ugnen."

℔ = skålpund = ca 425 g

Mera om receptet finns i boken "Receptbok" av SLS, ISBN 951-583-093-1
Date
Source Fredrika Runeberg receptbok, 1850-talet
Author Fotograf Susanna Widjeskog, Borgå Museum

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"Runebergsbakelse" from Fredrika Runeberg's book of recipes, 1850s

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25 January 2021

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Date/TimeThumbnailDimensionsUserComment
current10:40, 2 February 2021Thumbnail for version as of 10:40, 2 February 20212,844 × 2,252 (2.15 MB)RobertsilenCropped 20 % vertically using CropTool with precise mode.
08:44, 2 February 2021Thumbnail for version as of 08:44, 2 February 20212,844 × 2,814 (2.54 MB)RobertsilenUploaded a work by Fotograf Susanna Widjeskog, Borgå Museum from Fredrika Runeberg receptbok, 1850-talet with UploadWizard
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