RE: Re: [sig] Period Hungarian Food (and other Eastern European)
- Greetings from Sofya.
>The sources I looked at suggested that rectangular tile stoves were fairlyI agree. I have only seen evidence for dome-type stoves in period.
>Did the dome-type stoves have internal ovens?Indeed. That seems to have been a big part of traditional Russian cooking. There is a special baked/boiled milk dish, varenets, that seems to require such an oven.
I started some research into the Russian oven but didn't get very far. Everything I know is here:
From what I can tell, it was a bee-hive-type oven but with an opening in the top as well as the side. I've played around with trying it out - it seems like it would work like a cross between a "rocket stove" (Google them for more info) and a traditional bread oven - but it's a bit of a construction project and I haven't gotten around to it yet.
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