I am currently reading two books. The first is a little known series that Paddy contributed to in 1962 about which I will say more very soon. The second is volume two of Bánffy’s trilogy. I am convinced of the semi-autobiographical nature of these books and I have become obsessed with trying to find the house in Cluj of the married woman, Adrienne, who becomes the lover of the hero Balint.

There are many clues, including street names, but Bánffy has been able to mix fact and fiction, and what is more, many of the street names have been changed from the traditional Hungarian to new Romanian names since 1918. I was discussing this with one of my work colleagues in Cluj, Boglarka Ronai, and I happened to say that I was convinced that Bánffy also had a lover in Cluj, and that Adrienne’s house in the story may have been based on this woman’s house.

We are not sure about the house part, but Bánffy did indeed have a long-term lover in Cluj, and Boglarka sent me the following article about her: Baroness Elemér Bornemissza née Karola Szilvássy. Quite bizarrely it is about a cookbook that she wrote. What is interesting is how the writer of the article positions the contributors to the cookbook within the context of the decline of the Hungarian nobility of Transylvania, and in some cases this had tragic endings. It was into this world that Paddy walked in 1934 as he enjoyed his long summer in Hungary and then Transylvania. I have not had the time to cross-check, but Paddy may well have met some of the characters mentioned in the article and written about them in “Between the Woods and the Water“. Many of those mentioned in the article were writers and members of a Hungarian-Transylvanian writer’s group, the Erdélyi Helikon. In the picture below I believe Count Miklós Bánffy can be seen second right sitting on the chairs.

Photo made at the second Erdélyi Helikon meeting at Marosvécs in 1927 (Banffy seated second from right?)

Here is the article by Iván Bächer from the Hungarian Quarterly. If ayone knows any more about the story or the people involved please get in touch with me:  tsawford[at]btinternet.com

The Taste of Old Transylvania

Baroness Elemér Bornemissza: Kipróbált receptek (Proven Recipes). Edited and with an Introduction by Ildikó Marosi. Csíkszereda–Budapest, Pallas—Akadémia Könyvkiadó, 1998, 153 pp.

A friend of mine brought a heartrending cookery book from Transylvania. At first sight the slim little volume looked ordinary enough; I expected some amusing oddity when I picked it up and read the name of the author—Baroness Elemér Bornemissza née Karola Szilvássy—and the title: Proven Recipes.

The cover showed a copperplate print of Marosvécs in the last century—I was able to identify it by the four sturdy corner towers. This Renaissance building on the site of the Roman castrum was, until recently, in the possession of the Kemény family—the descendants of János Kemény (1607–1662), Prince of Transylvania, who had fought the Turks and had been abandoned by the Habsburgs and Montecuccoli.

When I read the first recipe, I still thought I would be treated to a bit of “blue-blooded” diversion. Who in their right mind could take a recipe of Goose-liver paté à la Salzburg seriously, which requires three whole goose livers, of which two have to be soaked in lukewarm milk overnight, then fried with onions and white bread rolls previously also soaked in milk, then pounded in a mortar, pressed through a sieve, mixed with finely sliced truffles which had been soaked in sugared wine, then with more wine added, with cloves and pepper, and the whole mixture finely layered with the third goose liver, which had been fried, cut into thin slices, and then the whole thing finished in a hot oven.

Who would have time for all that today?

It was only when I read the foreword of more than thirty pages and then went through the recipes that my heart suddenly sank. Every single recipe permeated the air with transcience and death. What I held in my hand was the frozen, fossilized evidence of a social class, a culture and a world, which have been obliterated from the face of the Earth.

This class was the Hungarian aristocracy of Transylvania, which, as well as distinguishing itself in the culinary arts, maintained an extremely rich Hungarian tradition, culture and literature.

As Ildikó Marosi’s Introduction reveals, the book is the first publication of a hand-written cookery book. Besides being a fascinating document, an original collection of recipes found among the estate of János Kemény, the last titled resident of Marosvécs, it is invaluable also because in the case of most of the recipes the author also names the source: when and where the baroness had learned the secrets of preparing the dish concerned. And if we use Ildikó Marosi’s guide to keep track of the sources, then the book will, indeed, make heartrending reading.

Let’s get a foretaste of the names of people who cooked for Hungarian writers, poets and editors in Transylvania between the two world wars.

The author of the cookery book was Baroness Bornemissza née Karola Szil-vássy, daughter of the landowner Béla Szilvássy and Baroness Antónia Wass.

Karola’s character was captured in two novels by two twentieth-century Transylvanian writers of aristocratic blood, Count Miklós Bánffy (1874–1950) and Baron János Kemény (1903–1971).

Ever since her youth, Karola was a stunningly beautiful, unbridled and proud woman with a passion for fine food as well as for interesting, eccentric and talented people. She liked to have excitement around her, and when there were no scandals at hand, she personally intervened to remedy the situation. For many years, Karola had a housekeeper, who had been a convicted murderer’s lover, and whom she took into her house along with the hanged man’s child. Accompanied by one of her friends, herself a baroness, Karola travelled to South Africa—on rail, by boat and on a donkey—to erect a tombstone for her cousin, Albert Wass, who had died there while fighting for the Boers.

This extraordinary woman had a difficult time to find herself a husband; eventually she married Baron Elemér Borne- missza, but the marriage was a failure, and their only child died, so they lived separately, with Karola receiving a handsome allowance from her husband.

Between the two world wars, Karola made herself the heart and soul of the Kemény Zsigmond Society of Marosvásárhely, the publishing house Erdélyi Szépmives Céh, and the magazine Erdélyi Helikon. (Erdély is the Hungarian name of Transylvania.)

The society, which bore the name of the Kemény family’s greatest son, the novelist and liberal thinker Zsigmond Kemény, was formed after the writer’s death in 1876, and functioned until 1944. It acquired a unique role after Transylvania’s annexation by Romania in 1918, organizing and rallying the Hungarian writers and maintaining links with the mother country.

Erdélyi Szépmíves Céh was the most prestigious book publisher in interwar Transylvania, and Erdélyi Helikon, the magazine started by János Kemény, was published by them.

The writers who were associated with the publisher and the magazine—Károly Kós, Aladár Kuncz, Károly Molter, Jenoý Dsida, Benoý Karácsony and many others—annually gathered in János Kemény’s château in Marosvécs. On these occasions, Karola’s attendance could always be taken for granted, and all the memoirs name her as the spirit of the company. (below Karola is fourth from right)

In the castle park (Marosvécs?) 1942 From left to right: István Asztalos, László Szabédi, Albert Wass, Karola Bornemissza, Elemérné Szilvássy, Gizella Kemény, Berenice Kemény, Jánosné Kemény

In this way, Karola, the compiler of our cookery book, was at the centre of Transylvanian literary life, and her kitchen produced, from “proven recipes”, the fine food enjoyed by the writers and editors. Continue reading →