SC - Re: period Hungarian dishes
Robin Carroll-Mann
harper at idt.net
Wed Oct 20 21:27:41 PDT 1999
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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