(From Olha Franko's book "Practical Kitchen") Turkish kysil is a variety of milk pudding popular in Muslim countries, where it is known as "Muhallebi." This name was coined by the Arab general Al-Muhallab Ibn Abi Sufra. The recipe for this dessert was found in an ancient Islamic cookbook from Andalusia, noting it was prepared as early as the 7th century, and also in the world's oldest Arab cookbook, the "Kitab al-Habikh."
(From Olha Franko's book "Practical Kitchen") Our little garden was full of fruit trees, and our grandmother would put up all manner of preserves and marmalades. Apples and plums she would pack into clay pots and bake them in the oven. Come winter, she always had something to spread on bread, or to serve with crêpes, biscuits, and cakes…
(From Olha Franko's book "Practical Kitchen" 1929) «Take a pot of green gooseberries, crush them in a mortar, press the juice through a loose cloth and pour it over the rose petals until they are all submerged in the juice…» Today this description sounds almost like poetry. )) Green gooseberry juice was infused with rose petals, then cooked with sugar into a fragrant syrup…
(From Olha Franko's book Practical Kitchen, 1929) Ingredients Preparation
(From Olha Franko's book <em>Practical Kitchen</em>, 1929) A Garden Novelty. In autumn, when the shelves in the shops bow under the weight of all manner of fruits and vegetables, we spot among the produce a dark purple, egg-shaped fruit called an aubergine, or in English, an egg-plant. Some of our housewives eye them with suspicion. …
(From Olha Franko's book "Practical Kitchen", 1929) "Before I was born, the family called Olha Franko simply Baba — with a capital B, no less. From my mother (Ivanna Milianchuk) and from Baba Vira (Franko), you would often hear: 'We must call Baba, visit her, bring her something, ask her.' With great respect …
(From Olha Franko's book "Practical Kitchen", 1929) Olha-Maria Franko was the youngest daughter of the priest Teodor Bilevych and Olha née Bazylevych. Dziunya, as the child was affectionately called, was born in the village of Vyriv in the Kamyanets district (now the Kam'yanka-Buzka district of Lviv Oblast) on July 23, 1896. Grandmother loved to recall…
(From Olha Franko's book "Practical Kitchen", 1929) In the preface to "Practical Kitchen", Petro Franko writes: "We eat in order to live, although a great many people do the opposite and make a kind of sport out of eating. A great deal depends on nourishment: industriousness, contentment, joy…
(From the book by Olha Franko "Practical Kitchen" 1929) In the American South, at the end of the 19th and the beginning of the 20th century, tomato jam became enormously popular. People in these regions were searching for ways to preserve tomatoes in summer, when they were plentiful. In 1840, in the United States, a recipe was published …
(From Olha Franko's <em>Practical Kitchen</em>, 1929) This Victorian pistachio cake is an old German recipe from the 1860s. First published in 1863 in Stuttgart, its original form had just five ingredients: pistachios, almonds, sugar, a generous quantity of eggs, and a little flour. Ingredients Preparation Cream …
(From Olha Franko's book Practical Kitchen, the first general Ukrainian cookery book, 1929) Ingredients Preparation
(From Olha Franko's book "Practical Kitchen" 1929) Pâté is quite a popular dish, with origins stretching back to Ancient Rome. Although pâtés have been made since ancient times, they were originally eaten warm as a starter; the crispy pastry crust only appeared in the Middle Ages. At first it was used to improve the cooking …
