Csapó Katalin - Éliás Tibor: Dobos és a 19. század cukrászata Magyarországon (Budapest, Magyar Kereskedelmi és Vendéglátóipari Múzeum, 2010)

CSAPÓ KATALIN: Cukrászat a 19. században - Vidéki cukrászdák

ján készültek. Az édességeknek ma már szinte ismeretlen íz- és formavilága volt, készítésükhöz friss alapanyagokat használtak, nem ismerték az aromákat, a mesterséges ízpótlékokat, több tojással dolgoztak, és nem spóroltak a kézi munkaerővel sem. Az üzlet specialitása a jegeskávé, a hatalmas „marienbadi mühle torta", az epres pite, a Saum rolni és a fügeszelet volt. Természetesen nem hiányzott a kínálat"For the winter season and tea functions 1 am pleased to draw the attention of our highly esteemed guests and customers to my new cakes and gateaux, called: Chambord, Letitia, Eszterházy, Irma, Nougat, Pralinéé, Valiéra, Hungária, Congo, Tutti-Frutti, Stephanie and Archduke ]oseph. As exceedingly good delicacies, they enjoy great popularity. In addition, confectioned sweets of acclaimed quality and elegantly decorated are available both in small quantities and by the kilogram. Priced at 3 Ff. I also stock the most varied selection of small cakes and biscuits, which may be purchased at 2 Ft/kg. I recommend my large store of the highest quality original French chocolates and our self-made excellent chocolate at factory prices that can stand off even the stiffest competition. ...Even the smallest orders will be delivered to your home. VJid. Mrs. Kristóf Caflisch"

5 Ten years later, she advertises her shop and products in a similar way, having added the latest novelties: parfait, ice-cream gateau, moulded ice-cream etc. The advert continues as follows: "Since my shop always employs the very best staff who have worked in the capital in confectionaries to the royal court, I have managed to achieve a state where my preparations are not just beautiful to the eye but in questions of flavour certainly satisfy even the most discerning of tastes. Orders from the provinces shall be fulfilled in a timely and dependable fashion."

6 In those days, as well as during the period between the two world wars, with the possible exception of a few types of small cake and biscuit such as the macaroons, linzer biscuits and boiled sweets, their products were all made fresh on the day of sale. The desserts had a variety of forms and flavours that is practically Illusztráció Dobos С. lózsef Magyar-Franczia Szakácskönyvéből Illustration from the "Hungarian-French Cookery Book" of lózsef С. Dobos 5 Pécsi Napló, November 16, 1892 6 Pécsi Napló, May 8, 1902 52