[Sca-cooks] Hungarian foods

[Mark.S Harris]

Johnnae llyn Lewis replied to me with:
> 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.

 -------------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.

Huh???? I certainly was saying no such thing. However, even though
I've been concentrating on period foods rather than spread myself
too thin, that doesn't mean I don't have an interest in foods that
are post-1600 AD.

Just because some dishes have paprika in them does not mean that
there weren't predecessors that were made within period without
paprika. Or in the case of this book, that there aren't other
recipes in it that are unchanged from period. The problem is
that like many other books, _Cuisine of Hungary_ is rather short
on the original recipes or attributions to them. I will admit that
for such regions my requirements are a bit looser than for those
regions in which we have copious records such at 15th and 16th
century England but I wouldn't suggest cooking a dish with paprika
for an SCA feast.

Stefan li Rous
stefan at texas.net