SC - period Hungarian dishes

[Varju@aol.com]

In a message dated 10/18/99 8:17:35 PM Eastern Daylight Time, 
ahrenshav at yahoo.com writes:

<< This, to my mind, kind of tells
 me, as it did to Ms. Lorwin, that the beet root was
 prefered.
  
 Huette >>

Possibly. It merely tells me that Gerard himself was partial to beetroots. 
:-) Regarding the recipe you posted it sounds  good but what justification is 
there for the use of Cheddar cheese? Did this cheese exist at that time? I 
was under the impression that cheddaring was well out of period. What other 
cheese would be a better choice and more periodlike? 

I am sorry for so many questions but I am singularly unimpressed with early 
modern cooking and sometimes either have glossed over many of the details or 
do not have the sources readily available to confirm or negate any particular 
observation or interpretation.

Ras
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