„Marcipangrisen” [The Marzipan-pig] (на језику: Danish). Den Gamle By (Danish History Museum). 18. 12. 2014. Приступљено 23. 2. 2021.CS1 одржавање: Формат датума (веза)CS1 одржавање: Непрепознат језик (веза)
doi.org
Brüning, Philipp; Haase, Ilka; Matissek, Reinhard; Fischer, Markus (2011-11-23). „Marzipan: polymerase chain reaction-driven methods for authenticity control”. Journal of Agricultural and Food Chemistry. 59 (22): 11910—11917. ISSN1520-5118. PMID21999195. doi:10.1021/jf202484a.
The main difference from the Luebeck style is that Königsberger Marzipan is browned on the surface and often has marmalade embedded in the centre. See German wikipedia entry here for more information. In Germany, the siblings of refugees from Königsberg still produce marzipan following traditional recipes, e.g. Gehlhaar confectioners in Wiesbaden (1912/45, seat Königsberg).
The main difference from the Luebeck style is that Königsberger Marzipan is browned on the surface and often has marmalade embedded in the centre. See German wikipedia entry here for more information. In Germany, the siblings of refugees from Königsberg still produce marzipan following traditional recipes, e.g. Gehlhaar confectioners in Wiesbaden (1912/45, seat Königsberg).
worldcat.org
Brüning, Philipp; Haase, Ilka; Matissek, Reinhard; Fischer, Markus (2011-11-23). „Marzipan: polymerase chain reaction-driven methods for authenticity control”. Journal of Agricultural and Food Chemistry. 59 (22): 11910—11917. ISSN1520-5118. PMID21999195. doi:10.1021/jf202484a.
