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120 relations: A Gift to Young Housewives, Adam Mickiewicz, Aleksander Brückner, Aleksander Michał Lubomirski (d. 1677), Allspice, Alsace, Antonovka, Artemisia absinthium, Artemisia vulgaris, Augustus III of Poland, Bacon, Baeckeoffe, Bar mleczny, Beef, Beetroot, Belarusian cuisine, Black pepper, Bone marrow (food), Borscht, Bread bowl, Cabbage, Cabbage stew, Capon, Caraway, Carp, Celeriac, Charcuterie, Chicken as food, Choucroute garnie, Christmas, Cinnamon, Clove, Compendium ferculorum, albo Zebranie potraw, Crayfish as food, Crêpe, Cumin, Domestic goose, Duck as food, Dutch oven, Easter, Edible mushroom, Game (hunting), Garlic, Goldwasser, Grand Duchy of Lithuania, Greater Poland, Ham, Hare, Hazel grouse, Hierochloe odorata, ..., Honey, Julienning, Juniper berry, Kapusta kiszona duszona, Kielbasa, Kopytka, Kulig, Kuyavia, Lamb and mutton, Lard, Laurus nobilis, Lemon, Lime (fruit), List of cabbage dishes, List of stews, Lithuanian cuisine, Marcel Weyland, Marjoram, Mashed potato, Medieval Latin, Mock-heroic, Mustard seed, National dish, Northern pike, Nutmeg, Off-flavour, Onion, Oyster, Pan Tadeusz, Paprika, Parsnip, Piołunówka, Podvarak, Polish cuisine, Pork, Pork loin, Potée, Poultry, Powidl, Prune, Puff pastry, Radziwiłł family, Raisin, Red cabbage, Red wine, Ribs (food), Riesling, Roux, Rutabaga, Rye bread, Sauerkraut, Silesia, Slow cooker, Sorrel, Stanisław Czerniecki, Starka, Stew, Szlachta, Thyme, Tomato paste, Turkey as food, Ukrainian cuisine, Veal, Vegetable oil, Venison, Verjuice, Vinegar, Vodka, Wild boar, Wojciech Wielądko. Expand index (70 more) »
A Gift to Young Housewives
A Gift to Young Housewives (r) is a Russian cookbook written and compiled by Elena Ivanovna Molokhovets (née Burman; Елена Ивановна Молоховец).
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Adam Mickiewicz
Adam Bernard Mickiewicz (24 December 179826 November 1855) was a Polish poet, dramatist, essayist, publicist, translator, professor of Slavic literature, and political activist.
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Aleksander Brückner
Aleksander Brückner (29 January 1856 – 24 May 1939) was a Polish scholar of Slavic languages and literatures (Slavistics), philologist, lexicographer and historian of literature.
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Aleksander Michał Lubomirski (d. 1677)
Prince Aleksander Michał Lubomirski (1614–1677) was a Polish nobleman, aristocrat and the brother of controversial commander Jerzy Sebastian Lubomirski.
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Allspice
Allspice, also called pimenta, Jamaica pimenta, or myrtle pepper, is the dried unripe fruit (berries, used as a spice) of Pimenta dioica, a midcanopy tree native to the Greater Antilles, southern Mexico, and Central America, now cultivated in many warm parts of the world.
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Alsace
Alsace (Alsatian: ’s Elsass; German: Elsass; Alsatia) is a cultural and historical region in eastern France, on the west bank of the upper Rhine next to Germany and Switzerland.
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Antonovka
Antonovka or Antonówka is a group of late-fall or early-winter apple cultivars with a strong acid flavor that have been popular in Russia (Soviet Union and the Russian Empire) as well as in Poland.
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Artemisia absinthium
Artemisia absinthium (absinthe, absinthium, absinthe wormwood, grand wormwood, wormwood) is a species of Artemisia native to temperate regions of Eurasia and Northern Africa and widely naturalized in Canada and the northern United States.
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Artemisia vulgaris
Artemisia vulgaris (common mugwort or common wormwood) is one of several species in the genus Artemisia commonly known as mugwort, although Artemisia vulgaris is the species most often called mugwort.
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Augustus III of Poland
Augustus III (August III Sas, Augustas III; 17 October 1696 5 October 1763) was King of Poland and Grand Duke of Lithuania from 1734 until 1763, as well as Elector of Saxony in the Holy Roman Empire from 1733 until 1763 where he was known as Frederick Augustus II (Friedrich August II).
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Bacon
Bacon is a type of salt-cured pork.
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Baeckeoffe
Baeckeoffe (English: "bake oven") is a casserole dish that is typical in the French region of Alsace, situated on the border with Germany.
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Bar mleczny
A bar mleczny—literally "milk bar" in Polish (though not to be confused with the Australian milk bar)—is a Polish form of cafeteria.
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Beef
Beef is the culinary name for meat from cattle, particularly skeletal muscle.
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Beetroot
The beetroot is the taproot portion of the beet plant, usually known in North America as the beet, also table beet, garden beet, red beet, or golden beet.
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Belarusian cuisine
Belarusian cuisine shares many similarities with cuisines of other Eastern, Central and Northeastern European countries, basing predominantly based on meat and various vegetables typical for the region.
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Black pepper
Black pepper (Piper nigrum) is a flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning, known as a peppercorn.
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Bone marrow (food)
The bone marrow of animals is widely used by humans as food.
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Borscht
Borscht is a sour soup popular in several Eastern European cuisines, including Ukrainian, Russian, Polish, Lithuanian, Belarusian, Romanian, Ashkenazi Jewish and Armenian cuisines.
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Bread bowl
A bread bowl is a round loaf of bread which has had a large portion of the middle cut out to create an edible bowl.
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Cabbage
Cabbage or headed cabbage (comprising several cultivars of Brassica oleracea) is a leafy green, red (purple), or white (pale green) biennial plant grown as an annual vegetable crop for its dense-leaved heads.
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Cabbage stew
Cabbage stew is a stew prepared using cabbage as a primary ingredient.
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Capon
A capon (from Latin caponem) is a cockerel or rooster that has been castrated to improve the quality of its flesh for food and, in some countries like Spain, fattened by forced feeding.
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Caraway
Caraway, also known as meridian fennel, and Persian cumin, (Carum carvi) is a biennial plant in the family Apiaceae,USDA Plants native to western Asia, Europe, and North Africa.
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Carp
Carp are various species of oily freshwater fish from the family Cyprinidae, a very large group of fish native to Europe and Asia.
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Celeriac
Celeriac (Apium graveolens var. rapaceum), also called turnip-rooted celery, celery root, or knob celery, is a variety of celery cultivated for its edible stem or hypocotyl, and shoots.
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Charcuterie
Charcuterie (or; northern or southern, from chair "meat" and cuit "cooked") is the branch of cooking devoted to prepared meat products, such as bacon, ham, sausage, terrines, galantines, ballotines, pâtés, and confit, primarily from pork.
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Chicken as food
Chicken is the most common type of poultry in the world.
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Choucroute garnie
Choucroute garnie (French for dressed sauerkraut) is a famous Alsatian recipe for preparing sauerkraut with sausages and other salted meats and charcuterie, and often potatoes.
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Christmas
Christmas is an annual festival commemorating the birth of Jesus Christ,Martindale, Cyril Charles.
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Cinnamon
Cinnamon is a spice obtained from the inner bark of several tree species from the genus Cinnamomum.
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Clove
Cloves are the aromatic flower buds of a tree in the family Myrtaceae, Syzygium aromaticum.
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Compendium ferculorum, albo Zebranie potraw
Compendium ferculorum, albo Zebranie potraw (A Collection of Dishes) is a cookbook by Stanisław Czerniecki.
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Crayfish as food
Crayfish are eaten all over the world.
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Crêpe
A crêpe or crepe (or,, Quebec French) is a type of very thin pastry.
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Cumin
Cumin (Cuminum cyminum) is a flowering plant in the family Apiaceae, native to a territory including Middle East and stretching east to India.
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Domestic goose
Domestic geese (Anser anser domesticus or Anser cygnoides domesticus) are domesticated grey geese (either greylag geese or swan geese) that are kept by humans as poultry for their meat, eggs, and down feathers since ancient times.
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Duck as food
In food terminology, duck or duckling (when meat comes from a juvenile duck) refers to duck meat, the meat of several species of bird in the family Anatidae, found in both fresh and salt water.
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Dutch oven
A Dutch oven is a thick-walled cooking pot with a tight-fitting lid.
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Easter
Easter,Traditional names for the feast in English are "Easter Day", as in the Book of Common Prayer, "Easter Sunday", used by James Ussher and Samuel Pepys and plain "Easter", as in books printed in,, also called Pascha (Greek, Latin) or Resurrection Sunday, is a festival and holiday celebrating the resurrection of Jesus from the dead, described in the New Testament as having occurred on the third day of his burial after his crucifixion by the Romans at Calvary 30 AD.
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Edible mushroom
Edible mushrooms are the fleshy and edible fruit bodies of several species of macrofungi (fungi which bear fruiting structures that are large enough to be seen with the naked eye).
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Game (hunting)
Game or quarry is any animal hunted for sport or for food.
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Garlic
Garlic (Allium sativum) is a species in the onion genus, Allium.
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Goldwasser
Danziger Goldwasser (Gdańska wódka, "vodka of Gdańsk"), with Goldwasser as the registered tradename, is a strong (40% ABV) root and herbal liqueur which was produced from 1598 to 2009 in Danzig (Gdańsk).
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Grand Duchy of Lithuania
The Grand Duchy of Lithuania was a European state that lasted from the 13th century up to 1795, when the territory was partitioned among the Russian Empire, the Kingdom of Prussia, and Austria.
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Greater Poland
Greater Poland, often known by its Polish name Wielkopolska (Großpolen; Latin: Polonia Maior), is a historical region of west-central Poland.
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Ham
Ham is pork from a leg cut that has been preserved by wet or dry curing, with or without smoking.
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Hare
Hares and jackrabbits are leporids belonging to the genus Lepus.
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Hazel grouse
The hazel grouse (Tetrastes bonasia), sometimes called the hazel hen, is one of the smaller members of the grouse family of birds.
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Hierochloe odorata
Hierochloe odorata or Anthoxanthum nitens (commonly known as sweet grass, manna grass, Mary’s grass or vanilla grass, and as holy grass in the UK, bison grass e.g. by Polish vodka producers) is an aromatic herb native to northern Eurasia and North America.
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Honey
Honey is a sweet, viscous food substance produced by bees and some related insects.
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Julienning
Julienne, allumette, or french cut, is a culinary knife cut in which the food item is cut into long thin strips, similar to matchsticks.
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Juniper berry
A juniper berry is the female seed cone produced by the various species of junipers.
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Kapusta kiszona duszona
Zasmażana kapusta known to many Polish people simply as kapusta (which is the Polish word for "cabbage")Robert Strybel page 205, 152 is a Polish dish of braised or stewed sauerkraut or cabbage, with bacon, mushroom and onion or garlic.
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Kielbasa
Kielbasa or Kiełbasa is a type of sausage originating from Poland.
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Kopytka
Kopytka, kapytki (literally "little hooves") are a kind of potato dumpling in Polish, Belarusian, and Lithuanian cuisines.
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Kulig
Kulig (sleigh rides) is an old Polish winter tradition dating back to the days of the szlachta (nobility).
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Kuyavia
Kuyavia (Kujawy, Kujawien, Cuiavia), also referred to as Cuyavia, is a historical region in north-central Poland, situated on the left bank of Vistula, as well as east from Noteć River and Lake Gopło.
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Lamb and mutton
Lamb, hogget, and mutton are the meat of domestic sheep (species Ovis aries) at different ages.
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Lard
Lard is pig fat in both its rendered and unrendered forms.
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Laurus nobilis
Laurus nobilis is an aromatic evergreen tree or large shrub with green, glabrous (smooth and hairless) leaves, in the flowering plant family Lauraceae.
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Lemon
The lemon, Citrus limon (L.) Osbeck, is a species of small evergreen tree in the flowering plant family Rutaceae, native to Asia.
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Lime (fruit)
A lime (from French lime, from Arabic līma, from Persian līmū, "lemon") is a hybrid citrus fruit, which is typically round, lime green, in diameter, and contains acidic juice vesicles.
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List of cabbage dishes
This is a list of cabbage dishes and foods.
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List of stews
This is a list of notable stews.
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Lithuanian cuisine
Lithuanian cuisine features products suited to the cool and moist northern climate of Lithuania: barley, potatoes, rye, beets, greens, berries, and mushrooms are locally grown, and dairy products are one of its specialties.
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Marcel Weyland
Marcel Weyland (born 1927) is a translator of Adam Mickiewicz's Pan Tadeusz and of Echoes: Poems of the Holocaust.
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Marjoram
Marjoram (Origanum majorana) is a somewhat cold-sensitive perennial herb or undershrub with sweet pine and citrus flavors.
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Mashed potato
Mashed potato (British English) or mashed potatoes (American English and Canadian English), colloquially known as mash, is a dish prepared by mashing boiled potatoes.
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Medieval Latin
Medieval Latin was the form of Latin used in the Middle Ages, primarily as a medium of scholarly exchange, as the liturgical language of Chalcedonian Christianity and the Roman Catholic Church, and as a language of science, literature, law, and administration.
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Mock-heroic
Mock-heroic, mock-epic or heroi-comic works are typically satires or parodies that mock common Classical stereotypes of heroes and heroic literature.
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Mustard seed
Mustard seeds are the small round seeds of various mustard plants.
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National dish
A national dish is a culinary dish that is strongly associated with a particular country.
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Northern pike
The northern pike (Esox lucius), known simply as a pike in Britain, Ireland, most of Canada, and most parts of the United States (once called luce when fully grown; also called jackfish or simply "northern" in the U.S. Upper Midwest and in Manitoba), is a species of carnivorous fish of the genus Esox (the pikes).
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Nutmeg
Nutmeg is the seed or ground spice of several species of the genus Myristica.
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Off-flavour
Off-flavours or off-flavors (see spelling differences) are taints in food products caused by the presence of undesirable compounds.
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Onion
The onion (Allium cepa L., from Latin cepa "onion"), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus Allium.
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Oyster
Oyster is the common name for a number of different families of salt-water bivalve molluscs that live in marine or brackish habitats.
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Pan Tadeusz
Pan Tadeusz (full title in English: Sir Thaddeus, or the Last Lithuanian Foray: A Nobleman's Tale from the Years of 1811 and 1812 in Twelve Books of Verse; Polish original: Pan Tadeusz, czyli ostatni zajazd na Litwie. Historia szlachecka z roku 1811 i 1812 we dwunastu księgach wierszem) is an epic poem by the Polish poet, writer and philosopher Adam Mickiewicz.
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Paprika
Paprika (US English more commonly, British English more commonly) is a ground spice made from dried red fruits of the larger and sweeter varieties of the plant Capsicum annuum, called bell pepper or sweet pepper.
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Parsnip
The parsnip (Pastinaca sativa) is a root vegetable closely related to the carrot and parsley.
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Piołunówka
Piołunówka is a very bitter alcoholic infusion (Polish: "nalewka") made by macerating wormwood in alcohol.
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Podvarak
Podvarak (Serbian Cyrillic: подварак) is a Serbian dish, popular across Balkans.
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Polish cuisine
Polish cuisine is a style of cooking and food preparation originating in or widely popular in Poland.
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Pork
Pork is the culinary name for meat from a domestic pig (Sus scrofa domesticus).
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Pork loin
Pork loin is a cut of meat from a pig, created from the tissue along the dorsal side of the rib cage.
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Potée
A potée is a French culinary term which, in general, refers to any preparation cooked in an earthenware pot.
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Poultry
Poultry are domesticated birds kept by humans for their eggs, their meat or their feathers.
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Powidl
Powidl (or Powidel, from Czech povidla or Polish powidła or powidło) is a zwetschgen stew.
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Prune
A prune is a dried plum of any cultivar, mostly Prunus domestica or European Plum.
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Puff pastry
Puff pastry, also known as pâte feuilletée, is a flaky light pastry made from a laminated dough composed of dough (détrempe) and butter or other solid fat (beurrage.). The butter is put inside the dough (or vice versa), making a paton which is repeatedly folded and rolled out before baking.
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Radziwiłł family
The Radziwiłł family (Radvila; Радзівіл, Radzivił; Radziwill) was a powerful magnate family originating from the Grand Duchy of Lithuania and later the Crown of the Kingdom of Poland.
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Raisin
A raisin is a dried grape.
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Red cabbage
The red cabbage (purple-leaved varieties of Brassica oleracea Capitata Group) is a kind of cabbage, also known as purple cabbage, red kraut, or blue kraut after preparation.
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Red wine
Red wine is a type of wine made from dark-colored (black) grape varieties.
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Ribs (food)
Ribs of pork, beef, lamb, and venison are a cut of meat.
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Riesling
Riesling is a white grape variety which originated in the Rhine region.
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Roux
Roux is flour and fat cooked together and used to thicken sauces.
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Rutabaga
The rutabaga (from Swedish dialectal word rotabagge), swede (from Swedish turnip, being introduced from Sweden), or neep (from its Latin name Brassica napobrassica) is a root vegetable that originated as a cross between the cabbage and the turnip.
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Rye bread
Rye bread is a type of bread made with various proportions of flour from rye grain.
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Sauerkraut
Sauerkraut is finely cut cabbage that has been fermented by various lactic acid bacteria.
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Silesia
Silesia (Śląsk; Slezsko;; Silesian German: Schläsing; Silesian: Ślůnsk; Šlazyńska; Šleska; Silesia) is a region of Central Europe located mostly in Poland, with small parts in the Czech Republic and Germany.
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Slow cooker
A slow cooker, also known as a crock-pot (after a trademark owned by Sunbeam Products but sometimes used generically in Australia, South Africa, Canada, New Zealand, the United Kingdom and the United States), is a countertop electrical cooking appliance used to simmer at a lower temperature than other cooking methods, such as baking, boiling, and frying.
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Sorrel
Common sorrel or garden sorrel (Rumex acetosa), often simply called sorrel, is a perennial herb in the family Polygonaceae.
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Stanisław Czerniecki
Stanisław Czerniecki (fl. 1645–1698) was a Polish soldier, property manager, chef and writer, best known as the author of Compendium ferculorum, albo Zebranie potraw (A Collection of Dishes), the first cookbook written originally in the Polish language.
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Starka
Starka is a type of distilled alcoholic beverage made from fermented rye mash.
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Stew
A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy.
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Szlachta
The szlachta (exonym: Nobility) was a legally privileged noble class in the Kingdom of Poland, Grand Duchy of Lithuania, Ruthenia, Samogitia (both after Union of Lublin became a single state, the Polish–Lithuanian Commonwealth) and the Zaporozhian Host.
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Thyme
Thyme is an aromatic perennial evergreen herb with culinary, medicinal, and ornamental uses.
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Tomato paste
Tomato paste is a thick paste made by cooking tomatoes for several hours to reduce the water content, straining out the seeds and skins, and cooking the liquid again to reduce the base to a thick, rich concentrate.
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Turkey as food
Turkey meat, commonly referred to as just turkey, is the meat from turkeys, typically domesticated turkeys.
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Ukrainian cuisine
Ukrainian cuisine is the cuisine of Ukraine.
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Veal
Veal is the meat of calves, in contrast to the beef from older cattle.
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Vegetable oil
Vegetable oils, or vegetable fats, are fats extracted from seeds, or less often, from other parts of fruits.
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Venison
Venison is the meat of a deer.
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Verjuice
Verjuice (from Middle French vertjus "green juice") is a highly acidic juice made by pressing unripe grapes, crab-apples or other sour fruit.
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Vinegar
Vinegar is a liquid consisting of about 5–20% acetic acid (CH3COOH), water (H2O), and trace chemicals that may include flavorings.
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Vodka
Vodka (wódka, водка) is a distilled beverage composed primarily of water and ethanol, but sometimes with traces of impurities and flavorings.
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Wild boar
The wild boar (Sus scrofa), also known as the wild swine,Heptner, V. G.; Nasimovich, A. A.; Bannikov, A. G.; Hoffman, R. S. (1988), Volume I, Washington, D.C.: Smithsonian Institution Libraries and National Science Foundation, pp.
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Wojciech Wielądko
Wojciech Wincenty Wielądko (1734/39–1822) was a Polish historian, poet, playwright, translator, lexicographer and food writer.
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References
[1] https://en.wikipedia.org/wiki/Bigos
