Comments on: History of Gingerbread Baking in Central and Eastern Europe

By: Jes

Jes — Fri, 19 Feb 2010 09:19:59 +0000

Wonderful! Who knew gingerbread was so interesting? I love it even more, now. My mouth is watering :} Im especially eager to try Prianiki. Soft, loaf like gingerbread sounds amazing! Know of any good recipes?

By: The Hungarian Girl

The Hungarian Girl — Fri, 18 Dec 2009 00:34:06 +0000

Thanks! Glad you enjoyed the post. I learned a lot too.

By: The Hungarian Girl

The Hungarian Girl — Fri, 18 Dec 2009 00:32:44 +0000

Thanks! I’m amazed too about the history of gingerbread. I had no idea about how it originally evolved until I started writing this article.

By: The Hungarian Girl

The Hungarian Girl — Wed, 16 Dec 2009 19:59:23 +0000

Hi Elsbeth,

Hungarian mezeskalacs are very similar to the gingerbread’s mentioned in this article. There also made into decorative heart shapes like the one in the above photo from Germany. There very beautiful!

As for the chesnut puree, how about using it for fillings? Hungarian pancakes (palacsinta) are great with chestnut puree. It’s also eaten as a main dessert called Gesztenyepüré with whipped cream and cherries. You might want to add more sugar into the mix if you want it sweeter. It’s best served chilled.

Hope this help!

By: cherie

cherie — Wed, 16 Dec 2009 18:01:41 +0000

Loved this post! So much history behind this uber-popular holiday favourite!

By: Valarie

Valarie — Wed, 16 Dec 2009 03:37:34 +0000

This post has so much win I just can’t stand it. Awesome post, I really learned a lot! It’s amazing how things evolve.

By: Elsbeth

Elsbeth — Wed, 16 Dec 2009 03:07:59 +0000

Thank you for this history. Are the gingerbread cookies the same as Hungarian mezeskalacs? On another food topic– I just got a jar of Hungarian chesnut puree (made by Adro: chestnuts, sugar, vanilla flavor, rum flavor and water).
Any suggestions on what can be done with it? Many thanks.