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Hungarian Autumn desserts from 100 years ago – How did they taste?
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Hungarian cuisine is known in several parts of the world, but usually, it is our savoury dishes that get the attention. Still, there are actually a lot of desserts and sweet things in Hungarian cuisine.
Although gulyás and paprika are very well known around the globe, Hungarians also like to eat sweet things, and we have many different main courses that are sweet, such as máglyarakás (bonfire stack) and palacsinta (pancakes). But Hungarians also love their desserts as well.
Csalad has collected some of the Hungarian dessert recipes found in the Magyar Háziasszonyok Közlönye, which roughly translates to Hungarian Housewives’ Gazette from 1903. It contained tips and tricks on how to solve household problems, as well as recipes.
Peel 12 luscious apples, cut them into fours and take out the pit with the seeds. Cook the quarters in wine with vanilla and sugar to taste until they soften. If they are soft, take them out and put the quarters into a large bowl and add 0.5-litre tejföl (sour cream), 1 tablespoon of wheat starch and the same amount of powdered sugar. Beat them until it becomes foamy. Add 5 egg yolks and the hard foam of the eggs. Mix them and bake until light yellow. It is delicious and can be eaten cold as well.
Cukrozott Ringlotta – Candied (green)gage
Cook a thick syrup using 0.5 kg sugar and 0.25 litres of water. Put some not yet fully ripened (green)gages into the syrup and cook them for 15 minutes. Be careful not to split their peels. Take the (green)gages out and drain them, then sprinkle powdered sugar on them until it covers them and they become white.
Put them into a tepid oven and dehydrate them. While in the oven, you need to turn the fruits over several times and sprinkle them with sugar. This delicacy will stay fresh in silk paper for a long time.
4 delicious sweet and savoury plum recipes for the autumn season – PHOTOS
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Szilvásgombóc – Plum dunmplings
Cook 4 large potatoes, add 1 egg and some flour and knead it until it becomes a pasta-like consistency. Roll the dough to 1-2 millimetres or a bit thicker if you like it that way, and cut it into squares that would fit your plums. The best if it is ripe enough that the flesh easily comes off the pit. You can use it whole or deseed the plums.
