Cseri Miklós (szerk.): A Resti. Skanzen füzetek 5. (Szentendre, Szabadtéri Néprajzi Múzeum, 2011)

The menus showed a rich variety of meals including traditional Hungarian dishes and novelties. They played a role in the popularizing of several - today well-known - dishes. When the railway restaurants were springing up everywhere in the country, the Hungarian gastronomy followed already reformatory trends in the 19th century. Paprika was already generally used and dishes like goulash soup, stew and "paprikash" represented our national characteristics in the field of gastronomy. 28