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Hungarian Family Recipes
Submitted by janiebakes on October 26, 2005 at 9:26 pmDESCRIPTION
Hungarian Family RecipesSUMMARY
Yield 0 File under Holiday & Party RecipesINSTRUCTIONS
Hungarian recipes a difficult to translate for a number of reasons. They all assume that you know how to cook, so very little technique is given. Ingredients are measured by metric weight and metric volume. Sometimes ingredients weren't measured at all. Comments like- add enough sour cream to bind into a dough were common. Food was very seasonal. If you lived in the country, every Fall bought a deluge of food. Two World Wars and a Revolution also made for scarcity. Neither of my grandmothers had electric or gas stoves. Wood for the country grandma, coal for the city grandma. Recipes are given to instructions like - bake in a slow oven- or -cook over a bright hot fire-. Kitchen equipment is different too. We have food processors, they had nut grinders. It is hard to get the same textures. I've made all of these recipes except for the beiglis and they work for me, hope they work for you too.
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