SC - Re: period Hungarian dishes

[Robin Carroll-Mann]

And it came to pass on 20 Oct 99,, that Thomas Gloning wrote:

> Here is a somewhat more detailed list of some Hungarian dishes in some
> non-hungarian cookbooks:
[snip]
> If you know of other recipes of this kind, please, let me know.

There is one recipe in _Libro Del Arte De Cozina_, Diego Granado, 
Madrid, 1599.  "Para hazer escudilla de leche, vulgarmente llamada 
Vngaresca" -- "To make a dish of milk, commonly called Hungarian".  
It's basically a custard, made with milk, eggs, butter, and sugar, and 
optionally flavored with saffron and cinnamon.  An alternate version 
contains orange juice, cinnamon, ginger, saffron, and rose water.  I have 
no idea if this is genuinely Hungarian -- the ingredients seem consistent 
with other Spanish recipes of the period.

Brighid


Lady Brighid ni Chiarain
Settmour Swamp, East (NJ)
mka Robin Carroll-Mann
harper at idt.net
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