User talk:Kpalion/History of Polish cuisine

Selected Polish cookbooks

• Czerniecki, Stanisław (1682). Compendium ferculorum, albo Zebranie potraw [A collection of dishes] (in Polish). Kraków: Jerzy i Mikołaj Schedl.
• Wielądko, Wojciech (1783). Kucharz doskonały: pożyteczny dla zatrudniających się gospodarstwem [The perfect cook: Useful in housekeeping] (in Polish). Warszawa: Michał Gröll.
• Szyttler, Jan (1845). Kuchnia myśliwska czyli na łowach [Hunter's cuisine, or At the hunt] (in Polish). Wilno: A. Marcinkowski.
• Zawadzka, Wincentyna (1854). Kucharka litewska [The Lithuanian cook] (in Polish). Wilno: Józef Zawadzki.
• Leśniewska, Bronisława (1856). Kucharz polski jaki być powinien: Książka podręczna dla ekonomiczno-troskliwych gospodyń [The Polish cook as he should be: Manual for economically-minded housewives] (in Polish). Warszawa: S.H. Merzbach.
• Ćwierczakiewiczowa, Lucyna (1860). 365 obiadów za 5 złotych [365 dinners at 5 zlotys apiece] (in Polish). Warszawa: Self-published.
• Gruszecka, Maria (1892). Kucharz krakowski dla oszczędnych gospodyń [The Cracovian cook for thrifty housewives] (in Polish). Kraków: J.M. Himmelblau.
• Izdebska, Jadwiga (1894). Polska kuchnia i spiżarnia [Polish kitchen and pantry] (in Polish). Warszawa: M. Arct.
• Norkowska, Marta (1902). Najnowsza kuchnia wytworna i gospodarska [The latest fine and thrifty cuisine] (in Polish). Warszawa: Gebethner i Wolff.
• Ochorowicz-Monatowa, Maria (1913). Uniwersalna książka kucharska [Universal cookery book] (in Polish). Warszawa–Lwów: E. Wende i S-ka.
• Piętkowa, Antonina (1931). Nowoczesna kuchnia domowa [Modern home cooking] (in Polish). Polski Instytut Wydawniczy.
• Berger, Stanisław (1955). Kuchnia polska [Polish cuisine] (in Polish). Warszawa: Polskie Wydawnictwa Gospodarcze.

• B.Adamczewska, B.Mellerowa, Fragment książki "W kuchni babci i wnuczki"

Ingredients listed in Compendium ferculorum

Meat

• Beef and veal
  • Sweetbread
  • Smoked beef tongue
  • Suet
  • Marrow bones
• Pork
  • Smoked pork shoulder
  • Sausages
  • Headcheese
  • Mortadella
  • Hog casings
  • Lard
• Lamb, mutton and wether mutton
• Rabbit
• Chicken and capon
• Duck
• Goose
• Pigeon
• Turkey

Game

• Wisent
• Elk (moose)
• Wild boar
• Red deer
• Roe deer
• Fallow deer
• Wild goat
• Hare

Game birds

• Black grouse
• Bustard
• Curlew
• Fieldfare
• Garganey
• Hazel grouse
• Partridge
• Ptarmigan
• Quail
• Snow bunting
• Waxwing
• Wild duck
• Wild goose
• Wood grouse

Fish, seafood and other invertebrates

• Anchovy
• Barbel
• Beluga
• Bream
• Bullhead
• Carp
• Cod
• Crawfish
• Crucian carp
• Eel
• Escargots
• Flounder
• Grayling
• Grouper
• Gudgeon
• Herring
• Oysters
• Perch
• Pike
• Salmon
• Sterlet
• Strugeon
  • Caviar
• Tench
• Trout
• Turtle
• Vimba

Dairy and eggs

• Milk
• Milk jelly
• Cream
• Sour cream
• Butter
• Cheese
• Chicken eggs
• Goose eggs

Cereals and pasta

• Wheat flour
• Rye flour
• Wheat groats
• Buckwheat groats
• Barley groats
• Millet groats
• Rice
• Wafers
• Italian pasta

Vegetables

• Artichoke
• Asparagus
• Beetroot
• Cardoon
• Cauliflower
• Celeriac
• Chard
• Cucumber, fresh or pickled
• Jerusalem artichoke
• Kohlrabi
• Lettuce
• Onion
• Parsnip
• Peas
• Savoy cabbage
• Sorrel
• Spinach
• Turnip
• Turnip-rooted chervil
• White cabbage and sauerkraut

Mushrooms

• Button mushrooms
• Morels
• Saffron milk-caps
• Truffles

Fruits

Fresh, candied or in compote

• Apples
• Apricots
• Cherries
• Currants
• Gooseberries
• Grapes
• Lemons
• Limes
• Melons
• Olives
• Oranges
• Peaches
• Pears
• Plums
• Quince
• Woodland strawberries

Nuts and dried friuts

• Almonds
• Chestnuts
• Dates
• Figs
• Pine nuts
• Pistachios
• Prunes
• Raisins
• Various nuts

Herbs and spices

• Black mustard seeds
• Black pepper
• Cloves
• Coriander
• Cumin
• Ginger
• Juniper berries
• Mace and nutmeg
• Marjoram
• Poppy seeds
• Rosemary
• Saffron
• Vine leaves

Sweeteners and aromas

• Almond oil
• Candied rose petals
• Cherry juice
• Honey
• Honey cake
• Plum butter
• Rose water
• Sugar
• Wheel cake

Other

• Salt
• Beer and wine vinegar
• Oil
• Mustard
• Hops
• Musk and civet
• Tragacanth
• Gold leaf

Gallery

• 
  Bronisław Abramowicz, The Banquet at Wierzynek's (1876)
• 
  A woman carrying a jug and a bowl of rolls; Veit Stoss, Nativity of Mary panel (detail) from the altarpiece of St Mary's Basilica in Kraków (1477–89)
• 
  Kraków bakers at work; detail of a miniature from the Balthasar Behem Codex (1505)
• 
  Władysław Bakałowicz, A Renaissance Banquet (1883)
• 
  King John III's banquet at Jaworów; woodcut by an anonymous artist based on a 1685 oil painting attributed to Frans Geffels
• 
  Old Polish beer mugs
• 
  Old Polish spoons
• 
  Daniel Chodowiecki, Most Types of Food (1774)
• 
  Aleksander Orłowski, A Banquet at the Radziwiłłs' (1st half of the 19th century)
• 
  Kazimierz Mrówczyński, The Centrepiece Masterpiece of Soplicowo (1898)
• 
  Marcin Jabłoński, Coffee maid (1837)
• 
  Lucyna Ćwierczakiewiczowa
• 
  Carnival doughnuts vs Lenten herrings; detail of February by Antoni Zaleski (1868)
• 
  Michał Elwiro Andriolli, Easter Troubles
• 
  Michał Elwiro Andriolli, Blessing of Food (1873)
• 
  Michał Elwiro Andriolli, Fasting (1874)
• 
  Selected Polish cakes; from Dr. Oetker's recipe book published in the 1930s
• 
  A street carbonator in the 1960s
• 
  A letter board menu in a milk bar
• 
  Lunch served in a milk bar
• 
  A rustic-themed restaurant inside an 18th-century inn
• 
  Zapiekanka, a popular Polish street food
• 
  Wojciech Modest Amaro
• 
  Bread and salt, a traditional token of hospitality, as served at a Polish wedding reception