This early twentieth-century volume by Sacellary and Fodor aims to acquaint American cooks with Hungarian dishes that can be prepared in their own homes.
This early twentieth-century volume by Sacellary and Fodor aimed to acquaint American cooks of the day with Hungarian dishes that could be prepared at home.
This early twentieth-century volume by Sacellary and Fodor aims to acquaint American cooks with Hungarian dishes that can be prepared in their own homes.