Csapó Katalin - Füreder Balázs - Sári Zsolt: Reneszánsz ételek – Ételek reneszánsza Időszaki kiállítás 2008. március–május (Budapest, 2008)

59. Typical spices: cinnamon, nutmeg, mace and cloves The following Hungarian and Bohemian dishes date from the fifteenth century: "carp fried in lard and pheasant soup", "allspice sauce for fried catfish, carp or other fish", "roast capon in a ginger sauce", "pepper sauce for roast game". It is true, however, that scholars differ with regard to the dating of these dishes. Messisbugo's recipe for "Hungarian style trout in wine". (Messisbugo was born into an old Ferrara aristocratic family. In 1515 he was in the service of Alfonso I and enjoyed a brilliant career until his death in November 1548.) A recipe for "apricot and plum conserve" survives from 1569, written down by Zsófia Choron for Mrs Kristóf Nádasdy. The author of Szakács tudomány [Culinary Science] dates from the second half of the sixteenth century, and was written by a man calling himself the master chef at the Transylvanian prince's court. Parts of another cookery book from this period have also come down to us. The seventeenth century abounds in cookery books, at least compared to the previous one. Szent Benedeki Mihály szakács:önyve [Cookery book of Szent »enedeki Mihály] came out in 601, and a Régi magár ételecipe [Old Hungarian recipe] dates from 1624. Zrínyi-udvar szakácskönyve [Cookery book of the court of the Zrínyi] was written in the middle of the seventeenth century. János Készei completed his translation of Marx Rumpolt's Ein new Kochbuch and towards the end of the century the first printed Hungarian cookery book was published {Sza- \ kacs mesterségek könyvecskéje [Little book of cooking crafts]). 60. Gilded silver spoon, Hungary, 16th century.