Changes

The third chapter has recipës for “Saturday food”, which means food allowed by the Catholic Church on the milder fasting days, such as Saturday. The milder version of fasting still excluded the meat of land-dwelling animals, but allowed the consumption of dairy and eggs. This chapter abounds in recipës for various kinds of dumplings, porridges and yolk-thickened soups. At the very end, in an implicit fourth chapter, we can find the vinegar recipës, some of which we already know from the two surviving sheets. But let’s stick to the porridges. The Polish word for “porridge”, ''“kasza”'',{{czyt|kasza}} had a broader meaning in the past than it has today and referred not only to boiled cereal grains, but to any kind of food with porridge-like consistency. For example, you could chop some apples into small chunks, fry them up and then pass through a sieve to obtain what was referred to as “apple porridge”.