So Small But So Exciting

It doesn’t take much to excite me . . really!  This afternoon I could not stay awake.  I was contemplating taking a nap.  Earlier in the afternoon, a Hungarian reader had written me about my Chicken Paprikash recipe and offered to send me a traditional Hungarian Chicken Paprikash recipe.

The decision was made to take the nap but just before I left the computer, I checked email and she had sent me a whole collection of traditional Hungarian recipes.  I was so excited . . could not even think of taking a nap.  I’ve read all the recipes and am so excited to try some of them.

Being from southwest Louisiana, there are several things we love that a lot of people will not eat.  There are some Hungarian recipes I will not try too. One of these recipes is for Sour Pig Soup.  Here’s the ingredient that kinda got me:  Wash and cut up the nails, feet, liver and lungs of six – eight week pigs. No, thanks!  I’ll pass on that one!  There are recipes that call for things I’ve never heard of and no doubt, can’t get here in my tiny little town. I’ll google some of the items and see what I can substitute.  I’ve never heard of spawn  or lebbencs.

I probably will not follow this recipe for fried chicken.  Here’s one of the steps:  Buy a live chicken and kill two hours before
preparing it.

But, there are so many good recipes here.  If I didn’t already have dinner cooked for tonight, there are several recipes I’d make this very nite!

Zita, you’ve made my day!  Thank you so very much for these old traditional recipes!


  1. 1

    Deb Myers says

    What a fun “windfall” those recipes are!! Authentic is best~~ Any chance of you sharing them on your blog??

  2. 3

    Cynthia H., El Cerrito, CA says

    Did a quick Google search, and lebbencs seems to be a close cousin of spaetzle. Yum! Goes very well with chicken paprikash (which I have made).

    • 4.1

      Carol says

      This reminds me of the Simpson episode where the aliens had a recipe book entitled something like “Having Humans for Dinner”.

  3. 5

    Rebecca says

    I knew a man who had traveled quite a bit in Europe and vowed that Hungarian food is the BEST! Hope you find new favorites in that collection.

    p.s. Watching Rachael Ray last night, she was making something with paprika. She explained that she says POP-rika because she has a Hungarian friend who says it that way.

  4. 6

    Kathy C says

    I started using half regular paprika and half SMOKED paprika in some of my recipes. Adds a wonderful richness to dishes like goulash.

  5. 7


    I’m a collector of old cookbooks and when reading them you notice that nothing was wasted when it came to food preparation. I use these cookbooks alot in my modern day food preparation and they make for some very interesting reading.


    PS….when you finally get your farm… will probably have chickens to butcher, so don’t completely dispell those live chicken recipes.

  6. 8


    You’re welcome!
    Like I wrote you it is a very old book. Nowadays only the country people can cook that way (killing the chicken just before cooking, etc.).

  7. 9

    carol c says

    Judy wrote: “I probably will not follow this recipe for fried chicken. Here’s one of the steps: Buy a live chicken and kill two hours before
    preparing it.”

    well my great grannie did every SUnday, when we drove up , she would turn aroun dint he yard, go pick out a chicken
    put it between her knees and wring its neck…..go into the house while it flopped around …………..and 2-3 hours later, the best fried chicken dinner EVER in this world was on the table-back then in the 60’s, never thought about it. Now I dont even know how to cook that way. I dont cook.