{"id":697,"date":"2011-04-17T11:51:57","date_gmt":"2011-04-17T11:51:57","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=697"},"modified":"2011-04-17T11:51:57","modified_gmt":"2011-04-17T11:51:57","slug":"creme-caramel","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/17\/creme-caramel\/","title":{"rendered":"Cr\u00e8me Caramel"},"content":{"rendered":"

Zutaten:<\/b>
\n160 Gramm Zucker
\n500 ml Milch
\n1 Vanilleschote
\n4 Eigelb<\/p>\n

\nZubereitung: <\/b>
\nAus 100 g Zucker Karamel kochen und 6 Portionsf\u00f6rmchen damit ausgie\u00dfen. Den Backofen auf 175\u00b0C vorheizen und ein Wasserbad vorbereiten. Die Milch mit der ausgekratzten Vanilleschote zum Kochen bringen, den restlichen Zucker darin aufl\u00f6sen. Etwas abk\u00fchlen lassen. Die Eigelbe verschlagen, die hei\u00dfe Vanille-Milch unterr\u00fchren. Die Masse durch ein Teesieb in die Portionsf\u00f6rmchen f\u00fcllen. Die Formen in ein Wasserbad stellen und einmal aufkochen. Im Wasserbad ca. 20-30 Minuten im Ofen backen bis ein in der Mitte hineingestochener Spie\u00df sauber bleibt. Komplett durchk\u00fchlen lassen, dann am Rand mit einem Messer l\u00f6sen und auf Dessertteller st\u00fcrzen.<\/p>\n

Quelle: de.rec.mampf<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten: 160 Gramm Zucker 500 ml Milch 1 Vanilleschote 4 Eigelb Zubereitung: Aus 100 g Zucker Karamel kochen und 6 Portionsf\u00f6rmchen damit ausgie\u00dfen. Den Backofen auf 175\u00b0C vorheizen und ein Wasserbad vorbereiten. Die Milch mit der ausgekratzten Vanilleschote zum Kochen bringen, den restlichen Zucker darin aufl\u00f6sen. Etwas abk\u00fchlen lassen. Die Eigelbe verschlagen, die hei\u00dfe Vanille-Milch … <\/p>\n

Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[22,190],"tags":[200],"class_list":["post-697","post","type-post","status-publish","format-standard","hentry","category-desert","category-susspeise","tag-karamell","item-wrap"],"yoast_head":"\nCr\u00e8me Caramel<\/title>\n<meta name=\"description\" content=\"- Cr\u00e8me Caramel\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/17\/creme-caramel\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Cr\u00e8me Caramel\" \/>\n<meta property=\"og:description\" content=\"- Cr\u00e8me Caramel\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/17\/creme-caramel\/\" \/>\n<meta property=\"og:site_name\" content=\"Steffen's Haushaltsblog\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:published_time\" content=\"2011-04-17T11:51:57+00:00\" \/>\n<meta name=\"author\" content=\"Steffen\" \/>\n<meta name=\"twitter:label1\" content=\"Verfasst von\" \/>\n\t<meta name=\"twitter:data1\" content=\"Steffen\" \/>\n\t<meta name=\"twitter:label2\" content=\"Gesch\u00e4tzte Lesezeit\" \/>\n\t<meta name=\"twitter:data2\" content=\"1\u00a0Minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/17\\\/creme-caramel\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/17\\\/creme-caramel\\\/\"},\"author\":{\"name\":\"Steffen\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"headline\":\"Cr\u00e8me Caramel\",\"datePublished\":\"2011-04-17T11:51:57+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/17\\\/creme-caramel\\\/\"},\"wordCount\":117,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"keywords\":[\"Karamell\"],\"articleSection\":[\"Desert\",\"S\u00fc\u00dfspeise\"],\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/17\\\/creme-caramel\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/17\\\/creme-caramel\\\/\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/17\\\/creme-caramel\\\/\",\"name\":\"Cr\u00e8me Caramel\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\"},\"datePublished\":\"2011-04-17T11:51:57+00:00\",\"description\":\"- Cr\u00e8me Caramel\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/17\\\/creme-caramel\\\/#breadcrumb\"},\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/17\\\/creme-caramel\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/17\\\/creme-caramel\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Cr\u00e8me Caramel\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\",\"name\":\"Steffen's Haushaltsblog\",\"description\":\"Kunst trifft Essen - Viele Bilder sind KI Kreationen und keine realen Abbildungen. - t.me\\\/ki_kunst \",\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"de\"},{\"@type\":[\"Person\",\"Organization\"],\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\",\"name\":\"Steffen\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"de\",\"@id\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g\",\"url\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g\",\"contentUrl\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g\",\"caption\":\"Steffen\"},\"logo\":{\"@id\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g\"},\"sameAs\":[\"https:\\\/\\\/sthomas.de\",\"https:\\\/\\\/www.facebook.com\\\/steffen.thomas1\",\"https:\\\/\\\/x.com\\\/steto123\"],\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/author\\\/wp_admin\\\/\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Cr\u00e8me Caramel","description":"- Cr\u00e8me Caramel","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/17\/creme-caramel\/","og_locale":"de_DE","og_type":"article","og_title":"Cr\u00e8me Caramel","og_description":"- Cr\u00e8me Caramel","og_url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/17\/creme-caramel\/","og_site_name":"Steffen's Haushaltsblog","article_publisher":"https:\/\/www.facebook.com\/steffen.thomas1","article_author":"https:\/\/www.facebook.com\/steffen.thomas1","article_published_time":"2011-04-17T11:51:57+00:00","author":"Steffen","twitter_misc":{"Verfasst von":"Steffen","Gesch\u00e4tzte Lesezeit":"1\u00a0Minute"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/17\/creme-caramel\/#article","isPartOf":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/17\/creme-caramel\/"},"author":{"name":"Steffen","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#\/schema\/person\/910dc13be3cb31f39d8707d607e929e8"},"headline":"Cr\u00e8me Caramel","datePublished":"2011-04-17T11:51:57+00:00","mainEntityOfPage":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/17\/creme-caramel\/"},"wordCount":117,"commentCount":0,"publisher":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#\/schema\/person\/910dc13be3cb31f39d8707d607e929e8"},"keywords":["Karamell"],"articleSection":["Desert","S\u00fc\u00dfspeise"],"inLanguage":"de","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/17\/creme-caramel\/#respond"]}]},{"@type":"WebPage","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/17\/creme-caramel\/","url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/17\/creme-caramel\/","name":"Cr\u00e8me Caramel","isPartOf":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#website"},"datePublished":"2011-04-17T11:51:57+00:00","description":"- Cr\u00e8me Caramel","breadcrumb":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/17\/creme-caramel\/#breadcrumb"},"inLanguage":"de","potentialAction":[{"@type":"ReadAction","target":["https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/17\/creme-caramel\/"]}]},{"@type":"BreadcrumbList","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/17\/creme-caramel\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/wissen.science-and-fun.de\/kochen\/"},{"@type":"ListItem","position":2,"name":"Cr\u00e8me Caramel"}]},{"@type":"WebSite","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#website","url":"https:\/\/wissen.science-and-fun.de\/kochen\/","name":"Steffen's Haushaltsblog","description":"Kunst trifft Essen - Viele Bilder sind KI Kreationen und keine realen Abbildungen. - t.me\/ki_kunst ","publisher":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#\/schema\/person\/910dc13be3cb31f39d8707d607e929e8"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/wissen.science-and-fun.de\/kochen\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"de"},{"@type":["Person","Organization"],"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#\/schema\/person\/910dc13be3cb31f39d8707d607e929e8","name":"Steffen","image":{"@type":"ImageObject","inLanguage":"de","@id":"https:\/\/secure.gravatar.com\/avatar\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g","url":"https:\/\/secure.gravatar.com\/avatar\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g","caption":"Steffen"},"logo":{"@id":"https:\/\/secure.gravatar.com\/avatar\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g"},"sameAs":["https:\/\/sthomas.de","https:\/\/www.facebook.com\/steffen.thomas1","https:\/\/x.com\/steto123"],"url":"https:\/\/wissen.science-and-fun.de\/kochen\/author\/wp_admin\/"}]}},"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p1tRoY-bf","jetpack-related-posts":[{"id":2508,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/08\/03\/bayerische-creme\/","url_meta":{"origin":697,"position":0},"title":"Bayerische Creme","author":"Steffen","date":"3. August 2011","format":false,"excerpt":"Zutaten 4 Eigelb 100 g Zucker 8 Blatt Gelatine 250 ml Milch 500 g Schlagsahne 1 Vanilleschote Zubereitung Zuerst eine Vanillesauce kochen. Daf\u00fcr das Eigelb mit dem Zucker verr\u00fchren. Das Mark der Vanilleschote in der Milch kurz aufkochen. In die Eimasse einr\u00fchren und die Creme zur\u00fcck in den Topf geben.\u2026","rel":"","context":"In "Desert"","block_context":{"text":"Desert","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/desert\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":2149,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/07\/17\/creme-brulee-mit-graubrot\/","url_meta":{"origin":697,"position":1},"title":"Cr\u00e9me br\u00fbl\u00e9e mit Graubrot","author":"Steffen","date":"17. Juli 2011","format":false,"excerpt":"Zutaten 100 ml Milch 100 ml Sahne 100 g kr\u00e4ftiger Weichk\u00e4se (z.B. Chaumes) Salz, Pfeffer 1\/2 Vanilleschote, Mark 3 Eigelbe 50 g brauner Zucker 4 Scheiben Graubrot, halbiert Zubereitung Milch und Sahne in einem Topf mischen und erw\u00e4rmen. Den in grobe W\u00fcrfel geschnittenen Weichkaese in der Milch-Sahne-Mischung aufl\u00f6sen, mit Salz\u2026","rel":"","context":"In "Vorspeise"","block_context":{"text":"Vorspeise","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/vorspeise\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":1846,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/05\/28\/rhabarber-mousse-mit-vanillesauce\/","url_meta":{"origin":697,"position":2},"title":"Rhabarber-Mousse mit Vanillesauce","author":"Steffen","date":"28. Mai 2011","format":false,"excerpt":"Zutaten 150 g Rhabarberst\u00e4ngel 125 ml Wei\u00dfwein 60 g Zucker 8 Himbeeren 2 Eigelb 2 Blatt Gelatine 250 ml Geschlagene Sahne Vanillesauce 100 ml Sahne 100 ml Milch 30 g Zucker 1 Vanilleschote 2 Eigelb 1\/2 Blatt Gelatine 10 ml Kirschwasser Granitur 16 Erdbeeren Frische Minzebl\u00e4ttchen Zubereitung 1. Rhabarber-Mousse: Rhabarber\u2026","rel":"","context":"In "Desert"","block_context":{"text":"Desert","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/desert\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":684,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/17\/zitronen-pots-de-creme\/","url_meta":{"origin":697,"position":3},"title":"Zitronen Pots de Creme","author":"Steffen","date":"17. April 2011","format":false,"excerpt":"Zutaten: 4 Zitronen, unbehandelt: -Schale abgerieben 180 ml Zitronensaft; frisch gepresst 150 Gramm Zucker 840 ml Sahne; heavy cream 1\/2 Vanilleschote; Mark ausgekratzt, oder 2 TL Vanilleextrakt 10 gro\u00df. Eigelbe 8 Feuerfeste F\u00f6rmchen a 175 ml Inhalt Zubereitung: F\u00fcr das Wasserbad einen gro\u00dfen Topf Wasser erhitzen. Einen Rost auf die\u2026","rel":"","context":"In "S\u00fc\u00dfspeise"","block_context":{"text":"S\u00fc\u00dfspeise","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/susspeise\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":686,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/17\/kaffee-karamell-pots-de-creme\/","url_meta":{"origin":697,"position":4},"title":"Kaffee-Karamell Pots de Creme","author":"Steffen","date":"17. April 2011","format":false,"excerpt":"Zutaten: 160 Gramm Zucker 60 ml Wasser 840 ml Sahne; heavy cream 1\/2 Vanilleschote; Mark ausgekratzt, oder 2 TL Vanilleextrakt 1 EL gemahlenen Espresso; oder 2 TL Instant-Kaffee oder Espresso 10 gro\u00dfe Eigelbe 8 feuerfeste F\u00f6rmchen a 175 ml Inhalt Zubereitung: F\u00fcr das Wasserbad einen gro\u00dfen Topf Wasser erhitzen. Einen\u2026","rel":"","context":"In "Desert"","block_context":{"text":"Desert","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/desert\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":1879,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/06\/03\/creme-brulee-mit-erdbeeren-und-ganseleber\/","url_meta":{"origin":697,"position":5},"title":"Cr\u00e8me br\u00fbl\u00e9e mit Erdbeeren und G\u00e4nseleber","author":"Steffen","date":"3. Juni 2011","format":false,"excerpt":"Zutaten 6 Eigelb 90 g Zucker 0,25 l Milch 0,25 l Sahne 1 Vanilleschote 200 g Erdbeeren 300 g frische G\u00e4nseleber 30 g Rohrzucker Zubereitung Eigelb und Zucker schaumig schlagen. Milch, Sahne und Vanilleschote aufkochen, \u00fcber die Eimasse geben und gut einr\u00fchren. In kleine tiefe Suppenteller geben und bei Umluft\u2026","rel":"","context":"In "Desert"","block_context":{"text":"Desert","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/desert\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]}],"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/697","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/comments?post=697"}],"version-history":[{"count":1,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/697\/revisions"}],"predecessor-version":[{"id":698,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/697\/revisions\/698"}],"wp:attachment":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/media?parent=697"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/categories?post=697"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/tags?post=697"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}