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Baby Shaped Pogacha


This is an excerpt from The Prince of Transylvania's Court Cookbook
(Hungary, 16th c.)
The original source can be found at MedievalCookery.com

Baby shaped pogacha. Grab one eighth of a pound almonds and a quarter sugar, peel and crush the almonds, add some rose water and sugar, it will be thinner this way; mix it together, flatten some dough, but don't add too much rose water. Take out the dough from the mortar, put it into a plate, add some nutmeg flower; take some wafers, cut it a bit, paste the almond dough onto it. Then grab some egg whites, add some good rose water, mix it together. Paste the wafer with this, then wash it a bit and put it into a preheated furnace, be careful, they might get stuck together; once it bends where you pasted the rose water and it is hard and white, take it out.

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