Virággal sütés és ízesítés. Édes sült tészták a 17. századi erdélyi és más magyar nyelvű szakácskönyvekben
Flowers as Spices: Pastries in 17th Century Hungarian Cookery Books from Transylvania and Elsewhere
Author(s): Márta Mészáros Subject(s): Cultural history
Published by: Korunk Baráti Társaság
Keywords: flowers; gastranomy; spice; pastry; Transylvania; 17th century; cookery books
Summary/Abstract: Transylvanian cookery books contain some interesting examples of the use of spices with floral origin from the early modern historical period. Besides their direct use in pastries, flowers are also associated with honey as sweetener and with fruits, especially grapes and raisins, also used in cookies from the 17th century. The study offers an overview of the cookbooks of the period, cataloguing the various uses of flowers in the early modern Transylvanian kitchen.
Journal: Korunk
- Issue Year: 2010
- Issue No: 01
- Page Range: 33-41
- Page Count: 8
- Language: Hungarian
