[Sca-cooks] Hungarian Torta

[jenne at fiedlerfamily.net]

> And, by the way, Redon comments in the book that both of the recipes she
> found for this are Italian, and she doesn't know why it's called
> "Hungarian". Maybe because of the lard? :-)

There are similar layered foods repeated in German texts. It's the
layering that seems to distiguish it as Hungarian.

-- Jadwiga Zajaczkowa
jenne at fiedlerfamily.net OR jenne at tulgey.browser.net OR jahb at lehigh.edu
"Are you finished? If you're finished, you'll have to put down the spoon."