[Sca-cooks] Hungarian foods

[johnna holloway]

Given that Hungarian paprika comes from a variety
of capsicum annuum that originated in the New World, it
seems somewhat problematical to urge its use in Society
circles. The original peppers might have reached Hungary
in 1604, but they were then bred and crossbred to develop
the strains that have come to be known as today's Hungarian
Paprika. Alan Davidson in The Oxford Companion to Food
 indicates that the word "paprika"
"did not come into currency until 1775." Commercial production
only began in the 1850's when a process was developed to remove
the cores and seeds, leaving behind the less pungent paprika that
we know today.

Johnnae llyn Lewis

Johnna Holloway





-------------SNIPPED---------------------------------------------
Stefan li Rous wrote:
>  Thank you, Noemi. I do have George Lang's _Cuisine of Hungary_ but when
> I asked that I was at work so I couldn't check. I haven't had much
> time to look through it and was wondering just how many of his recipes
> might be period for us. Your comments remind me to be careful with
> the recipes in this book for that.
>> I also note that while those three items are in the index, "Goulash"
> isn't. Nor is any different spelling that I could think of.
> I have noted tins of Hungarian paprika in a number of the ethnic
> markets that I have been in lately.
> --
> THL Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
> Mark S. Harris             Austin, Texas           stefan at texas.net
> **** See Stefan's Florilegium files at:  http://www.florilegium.org ****