I have The Practical Encyclopedia of East European Cooking, contributing editor Lesley Chamberlain, published by Hermes House 2002. It has a section on German, Austria, Hungary, and Czech Republic foods. The recipes are modern/traditional as some contain things like tomatoes and potatoes, but it might be a good place to start.
--- In email@example.com, "norseceltbear" <norseceltbear@...> wrote:
> I am curious if anyone has any resources for Hungarian garb and food. I would appreciate any help with that. Any written sources, patterns and such.
> Zsigmond Szekely