Medieval Hungarian recipes – April 2011 Meeting

The theme for April’s meeting was medieval Hungarian recipes.  We tossed around various sources but never quite found one that we regarded as a good fit.  Sources we considered were: “Food and Drink in Medieval Poland” by Maria Dembinska; Iustinos found this web site: Best source I’ve been able to find for pure hungarian is late for the period (published in 1581), but if you choose carefully could be useful. Some of it is translated. Some isn’t. See what you can find and finally a Romanian source in Stefan’s Florilegium Romanian-ckbk-art translated by Lord Petru cel paros Voda and Hungarian Cuisine by George Lang.

From these various sources we served that night:

Pea Soup
Cheese tart
Marjoram Tokany
Young Dove (using precooked chicken)
and a delicious desert Orange omelet

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