Changes

Let's go back to the recipë. What do we have here? Stewed meat with sweet, sour and spicy seasoning; taste combinations that most Poles today would consider typical for Indian or Thai cuisines, but never for Old Polish cookery. And yet, this is exactly the kind of cooking that the Polish lords of yore would have priced the most and this is what we will find throughout Czerniecki's cookbook. So does it even make sense to recreate these old recipës, if the final effect may well turn out inedible to our modern palates?

Don't worry: among more than 300 recipës contained in ''Compendium ferculorum'' you can find a few dishes so simple that they haven't changed all that much throughout the ages and their recipës look surprisingly familiar, even if written in a rather old-fashioned style. These are mostly egg-based dishes, so they probably have been around about as long as people have been raising chickens. Let's start with the most trivial recipë, which is that for scrambled eggs: