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[{VerifyArticle user='vbruns' template='Standard' date='28. September 2015' page-date='2015' funder='53' }]
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[{WebBookPlugin text='Barocke Rezepte und Geschichten aus dem Stift Admont' src='web-books/admonterklosterkochbuch00de1998iicm/000051' mode='big'}]

-- [Bruns Valentina|User/Bruns Valentina], Montag, 28. September 2015, 18:11%%information
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| Flüssiges Butterschmalz direkt nach der Herstellung| Eigenes Werk| Rainer Z ...| [{Image src='https://www.austria-forum.org/cc/images/slim/by-sa.png' alt='CC BY-SA 3.0' align='center' link='https://www.austria-forum.org/cc/by-sa-30.html' target='_blank'}]| Datei:Butterschmalz-2.jpg
| Butterschmalz bei Zimmertemperatur| Eigenes Werk| Rainer Z ...| [{Image src='https://www.austria-forum.org/cc/images/slim/by-sa.png' alt='CC BY-SA 3.0' align='center' link='https://www.austria-forum.org/cc/by-sa-30.html' target='_blank'}]| Datei:Butterschmalz-3.jpg
| Pronunciation of Ghee in Indian English.| Eigenes Werk| GeoTrinity| [{Image src='https://www.austria-forum.org/cc/images/slim/by-sa.png' alt='CC BY-SA 3.0' align='center' link='https://www.austria-forum.org/cc/by-sa-30.html' target='_blank'}]| Datei:GT Ghee.ogg
| Заморженое и разрезаное топленое масло| Eigenes Werk| Oleg Bor| [{Image src='https://www.austria-forum.org/cc/images/slim/by-sa.png' alt='CC BY-SA 4.0' align='center' link='https://www.austria-forum.org/cc/by-sa-40.html' target='_blank'}]| Datei:Sliced clarified butter.png
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