SC - pierogis

[Gretchen M Beck]

Excerpts from internet.listserv.sca-cooks: 6-Sep-99 RE: SC - pierogis
Stefan li Rous at texas.net (1371*)

> We've been talking about these dishes for several days now. Is there any
> indication that these date back to before 1600? Or do these just fall
> within the "traditional" label?

As pierogi/pirhoski, no, but the basic wrap filling in dough and
boil/fry it does.  There is an anglo-norman recipe for ravioli which is
almost identical to the cheese and onion pierogi you get in Pittsburgh
today.

toodles, margaret
Gretchen Beck
Computing Services
Carnegie Mellon University
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