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From:
The Marginalia Review of Books
(Uncensored)
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Sabbath Stew, Pastries, and the Past: A Culinary History of Hungarian Jews | The Marginalia Review of Books
https://themarginaliareview.com/early-jewish-cookbooks/
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In 1895, Adolf Ágai wrote an article in the Jewish weekly Egyenlőség (Equality) in which he waxes rhapsodic about Jewish foods.
