Boil the peeled potatoes, pass them through a sieve. It is added to ½ kgr. of potatoes peel about a tablespoon of fresh butter. Beat on the edge of the machine until all the butter is covered. Set aside and add 2 eggs in a row.
With this composition, the special cornet is filled with cloth and small mounds are thrown on the tray, which are baked in the oven.
From an old notebook with recipes, from the interwar period (approximate dating), from the southern part of Transylvania. Thanks to Chef Johnny Susa for this notebook. I kept the original spelling.
Photo Credit © Dreamstime.com
The first online magazine dedicated to the history of Romanian gastronomy and hospitality (with articles on universal gastronomic history and related fields). A digitized database containing hundreds of recipes from old manuscripts – grandparents’ notebooks (interwar period and communism).
Gastroart.ro is a private initiative of the journalist Cosmin Dragomir, which tries to cover a niche ignored both by public institutions and by a large part of those who work in the fields of profile. Gastroart.ro aims to bring together enthusiasts and specialists in this field.
In recent years, journalist Cosmin Dragomir has specialized in gastronomy and has published hundreds of articles, analyzes, reports and interviews in this field.
The history of Romanian gastronomy and hospitality has become his great passion.
Photo and text source: GastroArt.ro
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