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. http://clem.mscd.edu/~grasse/GK_Rumpolt1.htm Some of it is translated. Some isn’t. See what you can find and finally a Romanian source in Stefan’s Florilegium http://www.florilegium.org/ 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
Eggplant
Young Dove (using precooked chicken)
and a delicious desert Orange omelet