User:Kpalion/Old Polish cuisine

Old Polish cuisine (kuchnia staropolska) is the cooking style typical for Polish culture in the early modern period, that is, approximately in the 16th–18th centuries.

Feasting and fasting
Prince Sapieha's Easter banquet given during the reign of Vladislaus IV:
 * Four roasted wild boars stuffed with suckling pigs, ham, and sausages
 * Twelve roasted stags with gilded antlers, stuffed with hares, grouses, bustards, and ptarmigans
 * 52 large cakes and pies, including mazurkas, all richly decorated with dried fruits and nuts
 * 365 yeast cakes (babki)
 * Old Hungarian, Cypriot, Spanish, and Italian wines
 * 8,700 quarts of mead for the servants

King Michael Korybut Wiśniowiecki's wedding with Eleonor Maria Josefa Habsburg in 1670:
 * 7,000 guests
 * 8 days
 * 500 elks
 * 100 stags
 * several dozens of wild boars
 * 400 oxen
 * 6,000 calfs
 * 4,000 rams
 * 4,000 lambs
 * 2,000 hares
 * 300 pheasants
 * 10,000 partridges
 * 12,000 turkeys
 * fruits and fruit preserves, jellies, marzipan, and other confectionery

Jerzy Ossoliński's purely Polish banquet:

Fruits and vegetables
(including nuts and mushrooms)

Soups, sauces and condiments

 * Gąszcz
 * thick sauce of vegetables or fruits that are boiled and then sieved


 * Jucha
 * any sauce or gravy for meat or fish dishes; later narrowed down to sauce or soup made from blood


 * Polewka
 * light, runny sauce or soup prepared without meat stock


 * Salsa, salsza
 * (from Italian salsa) sour sauce seasoned with vinegar and pepper


 * Sapor
 * (from Latin sapor, "flavor") thick aromatic sauce


 * Barszcz
 * any sour soup, typically based on fermented hogweed


 * Kontuza
 * boiled and sieved meat mixed with its stock


 * Menestra
 * (from Italian minestra, cf. minestrone) thick vegetable soup


 * Potaź
 * (from French potage) meat or vegetable broth served over vegatables and pieces of bread, considered a typically French dish


 * Rosół
 * soup made by boiling salted meat