Re: [Cz-L] from Powidl to Pirogen]

From: Berti Glaubach <berti.glaubach_at_gmail.com>
Date: Fri, 24 Aug 2012 14:22:17 +0300
To: Gershon Schatzberg <gschatz_at_yahoo.com>
Reply-to: Berti Glaubach <berti.glaubach_at_gmail.com>

You can find both Kartoffelpirogen and Fleischpirogen in Austrian
cook books e.g. Oga and Adolf Hess (1933), but many Austrian ladies
now will not have heard about them. One of our friends (out of two)
knows, the other not.
Berti.

On Fri, Aug 24, 2012 at 6:06 AM, Gershon Schatzberg <gschatz_at_yahoo.com> wrote:
> My mom called the pirogen too. She was famous for them, and for my brother's bar-mitzvah, she made pirogen for 150 guests (one at a time, of course). She used to arrange them on a towel in neat rows so she could count them. I know, because I was there helping...
>
> Gershon Schatzberg
>
>
>
>
> ----- Original Message -----
> From: "stephen.winters_at_atlantichealth.org" <stephen.winters_at_atlantichealth.org>
> To: czernowitz-L <czernowitz-l_at_list.cornell.edu>
> Cc:
> Sent: Thursday, August 23, 2012 7:34 PM
> Subject: RE: [Cz-L] from Powidl to Pirogen]
>
>
> I am curious about pirogen.
> This is the term with which I grew up eating them.
> Yet, everyone else I seem to know, especially by wife,whose parents are from Galicia refers to them as Pirogis.
> I was beginning to think that perhaps my mom taught me a unique slang term.
> Is pirogen from the true German, Austrian, or unique to dialect of Czernowitz?
>
> [Stephen Winters]
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Received on 2012-08-24 05:27:14

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