#polish recipe

[robbybirdy]

there are no words for this pie. It was weird, and I don't think i will ever make this one again. Apple pie does NOT need a meringue on top. It just did not taste right.

Chapter 149- #18 Polish apple pie

Sul Sul, gerbits. Today we are going to be making a … apple pie cake. This cake comes from Poland and it is called a “Szarlotka.” It is different from the American Apple pie in both the filling and the crust. The American Apple Pie tends to be a little bit more sweet. 

The recipe says to add a meringue on top because it adds color. But, I want to give you a little piece of advice, don’t try making meringue when it is raining outside. It will not stiffen. I learned that the hard way this time. 

But this apple cake is strange. It’s good, simple, but it is just weird. When I was making this recipe I was thinking to myself, “Am I sure that this is a cake and not a pie.” Either way it was really good.

The recipe will be down in the description. Feel free to check it out.

The first thing you are going to is preheat your oven to 350 degrees Fahrenheit.

We are going to start with the crust. It is very similar and very different from that of an American Pie Crust. For this recipe you are going to combine the flour, sugar and baking powder into a bowl. 

You then are going to cut in the butter with a pastry blender or two forks, until it resembles small peas. 

Next you are going to add the 1 egg and the egg yolks to the dough. Don’t worry if the dough is crumbly, because that is how it is supposed to look. 

Cover the dough and refrigerate it for 30 minutes. 

Again this recipe is completely different from that of an American Apple pie, in many different ways. Another way is by the dough itself is not rolled out, it is patted in. 

Once the dough is chilled and the 30 minutes are up, you are going to take your dough and divide it into thirds. 

Two thirds are going to be the bottom, while the last third is going to be the top. 

You are going to pat the two thirds into a 9 inch springform pan. Making sure that you cover the entire bottom, and most of the sides. I found that it didn’t cover the entire side of the pan. But it gives a fun texture on the sides. 

The filling is just simply sliced apples and cinnamon. Mixed together. And then add them to the pan, pilling them up. 

With the last third you are going to crumble it on top of the apples. 

Now you are going to bake the apples for 50 minutes, or until the crust is lightly brown and the apples are tender. 

After the 50 minutes is up, this is when you can put your meringue on top. But remember not to make a meringue when it is raining outside. Because meringues are very temperamental, and will not stiffen up. I completely forgot that meringues were like that. 

I hope that you liked this recipe. Again make sure to check out the recipe down in the description down below. Vadish, Dag Dag. 

Just Keep Baking Description

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have you ever wondered what people ate in 17th century poland? me neither, but my dad has and since he's a historical reenactor and has reenactor friends, they managed to dig out a cooking book from the period, called Compendium Ferculorum.

this book contains possibly the weirdest recipe i have ever fucking seen, enigmatically called "dish with pancakes", to lull you into a false sense of security. the weirdest thing about it is that it actually tastes really good, and not at all like you would imagine when you initially hear what goes into it.

i understand most of you aren't able to read 17th century polish in a gothic font, so here's the direct transcription:

LXXVI. Potráwá z Naleśnikami Weźmiy Kapłona álbo Cielęćiny, álbo Báránka, porąb, wymocz, ociągniy, odbierz, poley Rosołem, ułoż másłá, pietruszki, soli, warż, á gdy dowiera, wley rosołu, wley Octu winnego, Cukru, pieprzu, Szafránu, Cynamonu, przywarz. Zrob Naleśniki, w materią wsyp trochę Száfranu y Cukru, uwarz Ryżu albo Jaieśnicę usmasz, wsyp Száfranu, Rożenkow drybnych, zawiiay tę máteryą w Naleśniki, w ktorą y Cukru przydasz, zrob z Jáiec máteryą, to iest: rozbiy Jáiec, maczay końce tych Naleśnikow w Jáycách rozbitych, puszczay ná gorące másło, a gdy odrętwiesz, daway te potráwę, a Naleśniki ná wierzch kładź, a zalewáiąc day ciepło.

which, loosely "translated" to modern polish, would be:

76. Potrawa z naleśnikami Weź kurczaka, cielęcinę lub baranka, poćwiartuj, wymocz, oskóruj, odbierz [to nie wiem co mogło oznaczać niestety], zalej rosołem, dołóż masła, pietruszki i soli, gotuj, a gdy zawrze, wlej resztę rosołu, ocet winny, cukier, pieprz, szafran i cynamon, gotuj dalej. Zrób naleśniki, do ciasta dosyp trochę szafranu i cukru, ugotuj ryż lub usmaż jajecznicę, wsyp szafran, drobne rodzynki i zawiń to nadzienie w naleśniki; w rozbełtanych jajkach z dodatkiem cukru zamocz końce naleśników i podsmaż na maśle, a gdy jajko się zetnie, podawaj potrawę z naleśnikami na górze, zalanymi gorącą zupą.

and in english:

76. Pancake dish Take a chicken, veal or lamb, quarter it, soak it, skin it, pick it up [this I don't know what it could mean unfortunately], pour broth over it, add butter, parsley and salt, cook it, and when it boils, pour in the rest of the broth, wine vinegar, sugar, black pepper, saffron and cinnamon, continue cooking. Make pancakes, add a little saffron and sugar to the batter, cook rice or scrambled eggs, add saffron, small raisins and wrap this filling in the pancakes; dip the ends of the pancakes in beaten eggs with added sugar and fry in butter, and when the egg has set, serve the dish with the pancakes on top, drenched in hot soup.

lo and behold, this is what it looks like:

maybe it's not the most appetizing thing in the world, but please trust me when i say that this slaps. this is so fucking good. it has no right of being this good, but it is. why would they eat it back in the day if it wasn't good? this was for high-ranking nobles' kitchens. it had to slap. it had to be over the top and weird.

since the original recipe isn't very descriptive of how much of what you have to add, i'm gonna write it out with as many details as i can for those who aren't as kitchen-savvy and wish to try to make this tasty abomination. unfortunately i forgot to take pictures along the way, so no illustrations, sorry.

Ingredients (for about... 4 servings? I don't know. We had 2 and there was still a lot left):

for the pancakes:

500g of all-purpose flour

4-5 eggs (3 for the batter, 1-2 for later shenanigans)

like a cup of milk

2-3 spoons of sugar (brown sugar would probably be more historically accurate)

saffron (the more the better but watch out, it's expensive as shit)

some water if it turns out too thick

for the broth:

1.5 liters of water

3 stock cubes (if the package says one per 0.5l; otherwise just check what it says)

or you can just make broth from scratch if you want to roleplay a 17th century cook

3-4 chicken drumsticks (or an equivalent amount of veal or lamb)

cinnamon

black pepper

m o r e s a f f r o n

around 120g of butter (half a package if you're polish and know what i'm talking about)

one parsley root

3-4 tablespoons of wine vinegar

a... handful? of sugar. around 2-3 tablespoons, I guess

for the scrambled eggs:

4 eggs (or more; 1 per pancake)

a little bit of milk

1 tablespoon of sugar

e v e n m o r e s a f f r o n if you can afford it

raisins (or dried cranberries or whatever you want that has a similar taste size and texture)

you can also try to make this with rice instead of scrambled eggs. i imagine it can't be that hard.

the steps (there's a lot.):

Sieve the flour and add every other pancake ingredient into it; make sure the saffron is crushed into smaller bits

mix that shit with a hand mixer. it should be the consistency of like, sour cream, so if it's too thick, add a bit of water and check again. it's gotta be generally thick though, make sure it's not too runny (if the consistency is beginning to resemble banana juice, it's too runny already).

heat up the pan, put a little bit of oil on it with a folded paper towel (so you don't burn yourself on accident) and cook the pancakes until they're a bit golden, but not yet brownish in the spots that stick to the pan the most. basically just don't burn them. add a little oil the same way every 2 pancakes.

there's your pancakes, set them aside and move on to other stuff - it's broth time

boil the stock with the parsley root and your meat of choice, but don't add any spices yet, just the fuckton of butter. let it simmer for like an hour. yes, an hour. good soup takes time.

once the time has passed, you can add the spices. notice how i didn't really specify how much of the spices you have to add, and this is because you have to follow your heart and add as much as you can possibly handle eating. no, it's not gonna be too much. add that shit. add 3/4 of a 15g pepper packet. add almost the entire 15 grams of cinnamon. add like a bit of salt, but not a lot this time, just like 2 pinches. ADD THE SAFFRON. add the sugar. add more vinegar than you think would be enough normally. it's gonna boil away anyway.

mix it and let it simmer for even longer. taste it every now and then to see if you can handle it. if a few minutes after doing the dark magic listed above the taste is still very strong, that's good. if it's so strong your throat starts burning, you may be entitled to some more water in there, but if you don't start crying, leave it be. for like another hour.

time for scrambled eggs. rule of the thumb is 1 egg per 1 pancake and 2 pancakes per serving, so if you're cooking for 2, use 4 eggs. easy. add everything that i listed, but if you miss the sugar or the raisins, those can be added after you cook it.

once you have cooked the scrambled eggs, put it on a plate and wash your pan if you don't have another one/don't want to use another one. mix two remaining eggs in a bowl.

put the scrambled eggs with raisins (or whatever you decided to put in there) in your pancakes and roll them as tightly as you can manage. heat up your pan and put some butter on it.

CAREFULLY dip the ends of the pancakes in the mixed eggs and transfer them to the pan with butter. it may be easier to put them on the pan first and pour a little bit of the egg over the ends then, so if you're not sure you can dip them without the entire filling falling out suddenly, do that instead.

fry the pancakes on both sides until the egg is no longer in liquid form.

now, the serving:

pour a ladle of soup into a soup plate

put a piece of your meat in there too if it hasn't disintegrated completely and just started floating around in pieces

put two pancakes in the soup

now you can eat this thing. smacznego :)

I would also like to thank @slavicafire for posting weird old recipes sometimes and inspiring me to take the time to write all of this out :^)

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Babcia’s Borscht

This is my great grandmother’s recipe!

🥄Spoon rating: 2/5

Reason: chopping, long cook time, but mostly you can just walk away and sit while it’s cooking.

Ingredients:

1 lb Young Fresh Beets

2 Medium Potatoes

1 Medium Chopped Onion

2 Tbsp Lemon juice

Salt and pepper to taste

1 Tbsp Vinigar

2 Cups Vegetable Stock

3/4 Cup Sour Cream

For garnish

4 Tbsp Finely Chopped Chives

A dollup of sour cream

Instructions

Cut the tops off the beets. Chop the tops up and reserve them for later. Cook the beets until tender. It should take around a hour. (You boil them)

While beets are cooking, cut potatoes into medium cubes and cook until a fork can easy pierce them. It might be 5-10 min. Set aside.

Roughly chop your onion.

Reserve one beet for pureeing. Cool, peel, and slice the beets.

Purée the one peeled beet, onions, lemon juice, stock and vinegar, salt and pepper. Put stock mixture back in the pot, add the chopped beet tops and cook until the tops are tender about 4 to 5 minutes.

Add the 3/4 C sour cream and mix in.

Place the sliced beets and the cubed potatoes in the serving bowls. Pour the broth over the top. Garnish with chopped chives or a dollop of sour cream. May be served hot or cold.

Taste Rating: ⭐️⭐️⭐️⭐️⭐️ 5/5

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Frustratingly complicated for, unsurprisingly, the same reasons (WWII)

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