Articles by Initial Letters
„Bornemzet a magyar...”
A bor és a szőlő mint az ünnepi fogások alapanyaga
- Issue: 2024/6
- Starting page: 43
- Serie: Ételek – Hagyományok
- Author: Báti Anikó
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Tradition in Hungarian Cuisine – Wine and grapes as ingredients for holiday dishes. Many ways of cooking meat using wine, wine vinegar, grapes are discussed. Very old cookbooks from the 1500s, 1600s, 1700s are mentioned and quoted such as: a cookbook by Rumpolt, Bornemisza Anna’s cookbook, an ‘Old Hungarian cookbook’, Balassa Ágnes‘ cookbook, Rézi néni ‘s cookbook, a cookbook from the Zrínyi court, Tótfalusi cookbook. She mentions that later on cookbooks were published emphasizing more economical ingredients such as: Vízvári Mariska’s cookbook (1914) and Horváth Ilona (1955). Includes a note on how in Western Hungary they made a rising agent for making bread from foam collected from the top of the must at grape harvest and pressing time. The foam was mixed with bran and used for making home-baked bread. Recipes using wine provided here: holiday apple soup, stuffed onion soup, deep-fried jam-stuffed dumplings. By Báti Anikó – ethnographer and researcher at the Hungarian Institute of Ethnography.