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The term paska comes from the Greek word of Easter (from which it has also entered Russian as па́сха (páskha). [ 4 ] The Ukrainian word па́ска ( páska ) is one of the words used for a traditional egg enriched Easter bread or cake in Ukraine, whilst Вели́кдень ( Velýkden' ) is used to denote the day.
Latin adopted the Greek term for the feast, and in most European languages, notable exceptions being English, German and the Slavic languages, the feast is today called Pascha or words derived from it. [12] [13] [14] However, in Polish the basic term is Wielkanoc (literally a compound word 'Greatnight'), while Pascha is unusual form.
In addition to the main ingredient (tvorog), additional ingredients, such as butter, eggs, smetana (sour cream), raisin, almonds, vanilla, spices, and candied fruits can be used. [4] [5] The paskha can either be cooked or uncooked (raw). Cooked paskha is made in the form of an egg custard, to which the
Egg Saturday, Egg Feast, or Festum Ovorum is the Saturday before Ash Wednesday. [ 1 ] At the University of Oxford , pasch eggs have been provided for students on that day.
Pasch may refer to: Passover; Easter; Pasch (surname), German and Swedish surname; Pasch configuration; Pasch's axiom; Pasch's theorem; Pasch egg, easter eggs; Pasch ...
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An artos (Ancient Greek: ἄρτος, "leavened loaf", "bread") is a loaf of leavened bread that is blessed during services in the Eastern Orthodox [1] and Byzantine rite catholic churches. A large Artos is baked with a seal depicting the resurrection for use at Pascha (Easter).
Traditionally, eggs were wrapped in onion skins and boiled to make their shells look like mottled gold, or wrapped in flowers and leaves first in order to leave a pattern, a custom also practised in traditional Scandinavian culture. [9] Eggs could also be drawn on with a wax candle before staining, often with a person's name and date on the egg ...