119 D. EVM 26280, p. 7.
120 In a work dedicated to Aydınoğlu Umur Bey describing the qualities of foods, this pickle is mentioned by the name of ‘kebre be-sirke.’ (Ertaylan, Tabiatname. Pages are unnumbered in this text). Caper pickles appeared in the palace kitchens for the first time during the reign of Bayezid II (Barkan, "İstanbul Saraylarına...", p. 91).
121 MAD 2003, p. 64; MAD 2737,s. 84; MAD 2772,s. 46; MAD 3458, p. 158; MAD 7528, p. 23; MAD9830, p. 60; KK 2296, vr. 55a; KK 2301,s. 27; KK 7274, p. 27; D. EVM 26279, p. 18.
122 Barkan, "İstanbul Saraylarına...", p. 276; KK 7274, p. 28; MAD 2003, p. 55.
123 MAD 399, p. 85; MAD 2765, p. 58; D. EVM 2680, p. 7.
124 Barkan, a. g. m., p. 91; MAD 2063, p. 17.
125 For detailed information concerning the provision of alcoholic beverages for ambassadors, see: Bilgin, Osmanlı Sarayının İâşesi, p. 231.
126 MAD 2111, p. 40; D. BŞM 10518, p. 11; D. BŞM 10548, p. 2.
128 KK 7279, p. 2-3; D. BŞM 10534, p. 4; D. BŞM 10548, p. 4; Terzioğlu, Helvahane Defteri, p. 57-63.
* Evliya Çelebi mentions the hummâs growing in Egypt as “hummâs limonu” (hummâs lemon), which shows that the fruit of this “hummâs” resembled a a lemon. (Seyahatnâme, X, İstanbul 1938,s. 504). In support of this, Steingass gives the definition, “orange juice.” (F. Steingass, A Comprehensive Persian-English Dictionary, Beyrut 1998, p. 430). Sherbet was made by boiling a mixture of hummâs fruit, musk and ambergris.
** Ribâs sherbet was a drink obtained by mixing and cooking the sugar which emerged naturally from ripe dates (ribâs), musk and ambergris.
129 MAD 1815, p. 128; MAD 2765, p. 120; MAD 4688, p. 146; MAD 4713, p. 68; MAD 6616, p. 214;MAD 6919, p. 14; MAD 7528, p. 100; MAD 9829, p. 164; MAD 9830, p. 33; KK 2296, vr. 36a, 95a;D. BŞM 221/A, p. 11; D. EVM 26280, p. 11.
130 MAD 2003, p. 54 vd.; MAD 2063,s. 30 vd.; MAD 3043, p. 39 vd.; MAD 7534, p. 140; MAD 9829, p. 164; KK 7274, p. 46-58; D. BŞM 80, p. 7-10; D. BŞM 10511; p. 37-38; Cyril and Methodius Library, Defter Fonu, no. 46, vr. 17b.
131 For information on the supply of snow and ice to the palace, see: Bilgin, Osmanlı Sarayının İâşesi, p. 254-256.
132 For information on sherbets and syrups made in the helvahâne and used medicinally, see: Terzioğlu, Helvahâne Defteri.
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