Recipe of the notary’s wife – Jegyzőné receptje

by | Feb 23, 2024 | Breads, buns & biscuits

The recipe of the notary’s wife comes from a cookbook written by József Váncza, a pharmacist, who was the inventor of the first Hungarian baking powder. He discovered the recipe of the famous Váncza baking powder while he was experimenting with a medicinal preparation. Although he started working as a pharmacist in his father’s pharmacy, he soon saw a bigger business opportunity in the production and distribution of confectionery products.

Production line in the Váncza factory – photo:

In 1924, he started his own business, initially producing vanilla sugar and then cream powders from his own recipes, alongside baking powder. Later, the range of products was extended to include biscuits, chocolate and other confectionery products, and the number of employees soon reached 300. In 1931, the company was the first in Hungary to launch the production of bouillon cubes, which were offered to consumers in more than 20 different flavours. József Váncza always placed great emphasis on the company’s image, providing considerable marketing support for the distribution of its products, which was far ahead of its time.

A Váncza truck painted red on one side and yellow on the other – photo:

His best-selling recipe book containing simple, economical recipes – compiled and illustrated by József Váncza himself – has been published again and again, and has survived more than 30 reprints to date. His recipes were famous for the fact that they could all be made from relatively cheap ingredients, and of course they all required Váncza baking powder or Váncza vanillin sugar. It is no coincidence that his business acumen and entrepreneurial spirit, which were also outstanding for his age, enabled him to become the market leader in many of his products against strong foreign brands. After the Second World War, the gradual nationalisation of the company led to its liquidation in 1948.

Recipe of the notary's wife
Recipe of the notary’s wife – Jegyzőné receptje – photo:
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Hungarian cottage cheese

This is what Hungarian túró looks like

You often ask me what kind of cottage cheese (or curd cheese or farmer's cheese - call it what you want) I use in the recipes. In Hungary the store-bought cottage cheese is dry and crumbly as you can see in the picture. So if a recipe calls for túró, I mean this type. If you can't obtain túró, you can try to make your own from whole milk. Click on the link below.

Wish list

If you are looking for a Hungarian recipe that hasn't been published on this website yet, let me know, and I'll do my best to post it.

Metric system vs cup

In Hungary metric units are in use, all the recipes on this website are based on this system, so a kitchen scale is necessary. Since I’m not familiar with cup as a measurement unit, I convert grams to cups by using an online converter. The values in brackets, therefore, are only approximate volumes, so, please, double-check them before you start cooking.

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