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Latest comment: 1 year ago1 comment1 person in discussion
This food was in the addition to the Soviet cookbook about national dishes, and was apparently also described wrongly, missing the important detail of leaving the pieces of potatoes whole, the same as the UNESCO article. As the Soviet food standard was based on that cookbook, as the result, this food was widely offered in most of the canteens, schools and kindergartens. As it was always made wrongly, it was hard and tasted bad, earning many derogatory names such as "Wheelbarrow Aunt's porridge". This food is very hard to make rightly, making it takes up to one and a half hours, and it may be impossible to make it industrially. This food was apparently made in Estonia before, but in the right way (they used a special tool called "pudrumänd" for mixing, that was made of the top of a pine tree and had 4 to 7 tines), and only in some small regions of Estonia.--Eiusmod (talk) 09:11, 7 February 2025 (UTC)Reply
Latest comment: 11 months ago1 comment1 person in discussion
I left the following feedback for the creator/future reviewers while reviewing this article: Thanks for creating this short, focussed page on a traditional Estonian dish; it is appropriately linked through Wikidata to other language versions.
