Hungarian Plum Dumplings (Szilvasgomboc) are a traditional food, this recipe comes from the Hungarian Cookery Book by Karoly Gundel (1956)
40g (2oz) butter
plums or damsons
Method: Boil six mealy potatoes and rub them through a hair sieve. Add the butter, eggs, salt and as much flour as they will absorb but not too much. Roll it out and then cut it into squares big enough to hold a plum.
(Kovaszos Uborka) this traditional pickle recipe is from the Hungarian Cookery Book by Karoly Gundel (1956) 2 kg (4 lb) short thick cucumbers
150g (5 oz) bread (made with yeast)
20g (1 oz) peppercorns
40g (1 ½ oz) salt
2 L (4 pt) water
dill (fresh is best)
1 clove garlic
2-3 bay ...
(Kenyerleves Paraszt Modra) is a hearty traditional peasant soup, this satisfying recipe is from Hungarian Cookery Book by Karoly Gundel. Serves 6 300g (11 oz) dry crusts
100g (4 oz) fat (preferably lard)
1 bunch parsley
1 med onion
1 T paprika
salt to taste Method: ...