Hungarian Thickening (Rantas) |
|
||
|
This recipe is from Hungarian Specialties Cookery Book (1900) by Nelly de Sacellary. First we would like to say a few words about our soups and vegetables. To foreigners it is strange that we eat much thicker soups and vegetables than the people of other countries. The reason is that we prepare a thickening for all our soups and vegetable dishes. "Rantas" is the special Hungarian thickening and whereas in other countries foods are prepared with either butter or a little flour, in our country this thickening is used always. Especially in the country it is inconceivable to prepare a soup or a vegetable without thickening. Its purpose is to thicken and flavour the food. Not all, but most vegetables and soups are prepared in this way. In our recipes it is indicated whether a dish is prepared with or without "rantas." It is prepared in the following way: |
||
Ingredients
|
||
Steps
|
I am the Mayor of Foodsville. I am a lover of books and food and a friend to all who visit. Twitter: @foodsvillemayor. Facebook: Mayor O. Foodsville. Send me a Foodsville message or email me at: mayor@foodsville.com.
Comments |
|
food4dabrain:
What is the ratio or measurements for this recipe. The way the recipe is explained, to me is backwards... Looking at the ingredients an recipe to me I think it should be as follows:
comment left Sep 20, 2008 |
|
|
|
Mayor: barenekd: Onions. Thanks for asking. The ingredients have been updated. comment left Aug 30, 2008 |
|
|
|
barenekd: More of a question, is it nuts or onions? comment left Aug 29, 2008 |
Links
About
| Viewed 995 times |
| Favorited 0 times |
| Number of servings: 1 |
| Prep time: 0 minutes |
| Cooking time: 0 minutes |
| Tags: |
Add comment