Old Polish Cookery for Beginners: Difference between revisions

Line 96:

[[File:Jajecznica na winie 1.jpg|thumb|upright|Eggs and wine, salt, sugar and cinnamon]]

The last instruction ("do not stir") indicates that it's not really scrambled eggs, but again a kind of sweet omelette (apparently, the word "''jajecznica''" had a broader meaning in Czerniecki's times than it has today).

The last instruction ("do not stir") indicates that it's not really scrambled eggs after all, but again a kind of sweet omelette; apparently, the word "''jajecznica''" had a broader meaning in Czerniecki's times than it has today.

I decided to try this recipe out myself. I used three eggs, a teaspoon of sugar, a pinch each of salt and cinnamon and ⅓ glass of wine. Hungarian wine was the most popular with 17th-century Poles, so I chose a sweet Tokay for this dish.

I decided to try this recipe out myself. I used three eggs, a teaspoon of sugar, a pinch each of salt and cinnamon, and ⅓ glass of wine. Hungarian wine was the most popular with 17th-century Poles, so I chose a sweet Tokay for this dish.

[[File:Jajecznica na winie 2.jpg|thumb|left|upright|Egg-and-wine mixture pour onto a pan]]

I beat the eggs with the pinch of salt, then I added the sugar, cinnamon and wine, and poured the whole mixture onto a butter-greased pan. The original recipe doesn't call for raisins, but I figured they wouldn't make the dish any less authentic and added them as well.

I beat the eggs with the pinch of salt, then I added the sugar, cinnamon and wine, and poured the whole mixture onto a butter-greased pan. The original recipe doesn't call for raisins, but I figured they wouldn't make the dish any less authentic and added them as well (Czerniecki cautioned only that raisins "should solely be added to dishes meant to be sweet lest one err against one's culinary training"<ref>Czerniecki, ''op. cit.'', p. 14, own translation</ref>).

[[File:Jajecznica na winie 3.jpg|thumb|upright|Almost ready…]]

The egg batter was quite fluffy at first, but then collapsed, which I believe was caused by the addition of wine, as it had never happened to me in regular omelettes. At least it was easy to fold ~~this~~ omelette in half and even in quarter.

The egg batter was quite fluffy at first, but then quickly collapsed, which, I believe, was caused by the addition of wine, as this had never happened to me in regular omelettes. At least it was easy to fold the omelette in half and even in quarter.

[[File:Jajecznica na winie 5.jpg|thumb|left|upright|The final effect being eaten]]

I fried it a little more, flipped onto a plate (taking advantage of using a teflon pan rather than a clay pot) and dusted with powdered sugar (or "sugar flour", as Czerniecki would have called it).

I fried it just a little more, flipped onto a plate (taking advantage of using a teflon pan rather than a clay pot) and dusted with powdered sugar (or "sugar flour", as Czerniecki would have called it).

I liked the distinctive winey aroma, which subtly contrasted with the sweetness of the sugar. And, what's also important, I was quite filled with this simple breakfast.

@@ Line 96: / Line 96: @@
 [[File:Jajecznica na winie 1.jpg|thumb|upright|Eggs and wine, salt, sugar and cinnamon]]
-The last instruction ("do not stir") indicates that it's not really scrambled eggs, but again a kind of sweet omelette (apparently, the word "''jajecznica''" had a broader meaning in Czerniecki's times than it has today).
+The last instruction ("do not stir") indicates that it's not really scrambled eggs after all, but again a kind of sweet omelette; apparently, the word "''jajecznica''" had a broader meaning in Czerniecki's times than it has today.
-I decided to try this recipe out myself. I used three eggs, a teaspoon of sugar, a pinch each of salt and cinnamon and ⅓ glass of wine. Hungarian wine was the most popular with 17th-century Poles, so I chose a sweet Tokay for this dish.
+I decided to try this recipe out myself. I used three eggs, a teaspoon of sugar, a pinch each of salt and cinnamon, and ⅓ glass of wine. Hungarian wine was the most popular with 17th-century Poles, so I chose a sweet Tokay for this dish.
 {{clear}}
 [[File:Jajecznica na winie 2.jpg|thumb|left|upright|Egg-and-wine mixture pour onto a pan]]
-I beat the eggs with the pinch of salt, then I added the sugar, cinnamon and wine, and poured the whole mixture onto a butter-greased pan. The original recipe doesn't call for raisins, but I figured they wouldn't make the dish any less authentic and added them as well.
+I beat the eggs with the pinch of salt, then I added the sugar, cinnamon and wine, and poured the whole mixture onto a butter-greased pan. The original recipe doesn't call for raisins, but I figured they wouldn't make the dish any less authentic and added them as well (Czerniecki cautioned only that raisins "should solely be added to dishes meant to be sweet lest one err against one's culinary training"<ref>Czerniecki, ''op. cit.'', p. 14, own translation</ref>).
 {{clear}}
 [[File:Jajecznica na winie 3.jpg|thumb|upright|Almost ready…]]
-The egg batter was quite fluffy at first, but then collapsed, which I believe was caused by the addition of wine, as it had never happened to me in regular omelettes. At least it was easy to fold this omelette in half and even in quarter.
+The egg batter was quite fluffy at first, but then quickly collapsed, which, I believe, was caused by the addition of wine, as this had never happened to me in regular omelettes. At least it was easy to fold the omelette in half and even in quarter.
 {{clear}}
 [[File:Jajecznica na winie 5.jpg|thumb|left|upright|The final effect being eaten]]
-I fried it a little more, flipped onto a plate (taking advantage of using a teflon pan rather than a clay pot) and dusted with powdered sugar (or "sugar flour", as Czerniecki would have called it).
+I fried it just a little more, flipped onto a plate (taking advantage of using a teflon pan rather than a clay pot) and dusted with powdered sugar (or "sugar flour", as Czerniecki would have called it).
 I liked the distinctive winey aroma, which subtly contrasted with the sweetness of the sugar. And, what's also important, I was quite filled with this simple breakfast.