SC - pierogys

[Decker, Terry D.]

If you are adhering to strict historical accuracy, I don't think you can
truly document sauerkraut or pirogi, although both are probably "period."
I've used similar undocumentable dishes for feasts where I wasn't trying for
historical accuracy.

For an Eastern European feast, I would look at Pouncy's translation of
Domostroi and Dembinska's Food and Drink in Medieval Poland for recipes.

Bear

> Does anyone have any documentation regarding this food.  
> Also, sour krout..
> I would imagine that is also a period cabbage preperation.  
> 
> Rivka