Easter cake, paska or Easter? What are Easter dishes called in different countries?

[Easter cake]

In Russia there is "Easter cake"and is"Easter"- ritual sweet bread and sweet curd mass, respectively.
In Ukraine, in both cases, the name "pasca", only in the second case it must be specified"cheese pasca"(ie," curd Easter ").

[Rina]

Rina , in fact, if you dig deeply, then in Ukraine something like Easter cake was called Papushnik, and from cottage cheese - paska. Easter is actually a holiday.
my mom once came when my dough ran away and said meaningfully: "I can see Gapu - baked dad and the gate in the tisti"
miya As I understand it, the theme of the competition is cakes ... but the recipe is wonderful and, I'm sure, you will hear a lot of kind words addressed to him. Are kind words suitable as a prize?

Klinovetskaya (and this is even before 1913) in the "Strava and Drinks in Ukraine" name is "PasKa". Separately, two recipes for "Pasca sirna".
Unfortunately, the names have changed. Nowadays ritual bread is not called daddies. By the way, in the middle of the twentieth century, the name "baba" was used in Ukrainian cuisine (perhaps when it was necessary to remove the religious component from recipes).

(now I will correct the earlier post)

And in many regions of Ukraine, Easter cake is called pasque, and they don't even cook it from cottage cheese.

[Freesia]

Freesia, the fact is that cottage cheese Easter is a very expensive pleasure (however, like a real Ukrainian papushnyk), there are sooooo many eggs, sour cream, cream. Therefore, when it became hungry, many recipes were simply lost. In many areas there was nothing to cook from even once a year.

At Klinovetskaya (and this is even before 1913) in "Strava and Drinks in Ukraine"

Do you have her book or IO Sokol?

And in many regions of Ukraine, Easter cake is called pasque, and they don't even cook it from cottage cheese.

here we are trying to restore historical justice! join

Interesting topic
But I am not guided by literary sources, so, now, I’ll learn from you
Most likely, the recipes are lost.
My grandmother is 80 years old, she never heard of either daddy or cottage cheese pasta, and in her house she always had homemade cottage cheese and sour cream, and eggs, of course

[Freesia]

Freesia Where is your grandmother from? our southerner?
The fact is that the South of Ukraine, for its historical reasons, cannot act as an expert in this matter. we have our own, separate cuisine, mixed with Russian-Ukrainian-Greek-Jewish-Moldavian-Tatar-and also all sorts of different sourdoughs.
we didn't even call eggs pysankas, but only dyes.
Authentic Ukrainian cuisine was in the central regions, it can be a little further west, but not much, because the West has its own Polish-Hungarian-Romanian gadgets.

"Easter eggs" and "krashanki" are different types of egg decoration. There are also "dryapanki"
"shkriobanki" and "malovanki" (words in quotation marks should be read according to the rules of the Ukrainian language). I also met a variant of decoration, it seems, it is called "baiting" (but I can't vouch for this name in any way).

"krashanki" are simply painted in one color.
"Easter eggs" - painted with a scribbler, wax and several dyes.
"malovanki" - the drawing is applied with a brush (for example, Petrikov painting).
"dryapanki" and "shkrobanki" - on a painted solid egg, a drawing is scratched with a needle or other tool.
"..." (the name I'm not sure about) - wax was applied to the painted egg, and the egg itself was dipped into acid, the shell unprotected with wax began to dissolve, became thinner and white, and the drawing retained its color.

[Rina]

Rina , absolutely dumplings!
and I mean that our eggs were not painted, but only painted. therefore they were called krashanki. and the device for pysankarstvo I first saw already at a fairly mature age.

Grandmother in the Khmelnytsky region, the center and already a little west. And I was born there and lived there for a long time.
And you know, here (that is, in the Khmelnytsky region), dusters were always called "dumplings"

and there were also "specks" (from "speck" - dot)

In general, I wrote to Raisin to make us stand out as a separate topic.

Oh, what kind of temka is interesting. Mona girls, can I fit too? you know, for a long time I lived in two countries, so to speak, and that's what's interesting, the south really has its own special culture, but as for the curd pasta, they haven't heard of it in the center either, I'm now in Vinnytsia, I tried to Last year, to probe this question, when I was looking for a pastoralist, everyone had such an expression. But in Russia, yeah, there are Easter cake and paska are obligatory attributes.

Grandmother in the Khmelnytsky region, the center and already a little west. And I was born there and lived there for a long time.
And you know, here (that is, in the Khmelnytsky region), dusters were always called "dumplings"

Apparently, from "galuni" - small round pebbles, cut with water. really very similar!

I’m now in the Vinnytsia region, I tried to probe this question last year, when I was looking for a pasochnik, so everyone had this expression. But in Russia, yeah, there are Easter cake and paska are mandatory attributes.

For the first time I saw cottage cheese pasta in Kherson at a granny alone in a church. but the granny was not a native of Kherson, but from "pereselentsiv" from western Ukraine. we have whole villages of this kind, and in the city they are also tightly clustered. her paska was apparently made using an old wooden mold. That's when I got sick with such pasque ...

In the recipes in Klinovetskaya's book (the recipes were collected from family notebooks) it says "take two dyes" (take two eggs). That is, in everyday life in some regions, eggs were called krashankas regardless of the church holiday.

By the way, at least until the 18th century, eggs were not recognized by the church, they were very actively prohibited.

And I have lived all my life in Khmelnitsky and my grandmother always cooked cottage cheese Easter, and they did it without baking (as in the given recipe) and baked it like a casserole - both called "cottage cheese Easter", well, paska (Easter cake) is a must! !!

uh huh. my grandmother comes from the Nikolaev region, they still say "go to the chickens, take the paint"
By the way, somewhere I saw a recipe for cottage cheese pasta from Odeshchina. so, apparently, some part of the aunts did know about their existence.

so Odeshchina, the same southerners with mixed cuisine like Khersoshchina
And we also bake cottage cheese casseroles for Easter .. only I was looking for a pasochnitsa, so that I would not make boiled ones.

[Easter]

and I have my own 5 kopecks .... I have a reprint edition of Zinaida Nezhentseva (Kharkov culinary school), 1926 - so there and Easter - curd, and woman yeast .... So the name of the recipe is quite correct.
The recipes are good in the book, but you just need to translate everything from pounds and zolotniks .... for example, in butter woman # 4, you need to take essences of 10 kop ..., and in cottage cheese Easter - the ingredients must be mixed for about an hour !!!

Oh, girls, thanks for your attention
This is how an interesting flood-story-historical excursion came out of the recipe.
I really lived both in Russia and in Ukraine, maybe that's why it's a holiday for me - Easter, and cottage cheese is made from pasta dough. It's unusual for me to call them Easter cakes)))
Well, that's not the point. The recipe is really not very complicated, but not cheap either. But, as I wrote, it is eaten quickly and with "Hurray"
So who hasn't tried it, be sure to try this year

By the way, I remembered the following detail. When we played in the sandpit (70s), plastic molds and what we used to sculpt from the sand were called "pies". And I know that in Russia they said "to play Easter cakes".