Tuesday, February 4, 2020

Rosel | Beet Vinegar | Passover Dish | Kosher Diet Food Recipe


Rosel | Beet Vinegar | Passover Dish | Kosher Diet Food Recipe




Rosel | Beet Vinegar | Passover Dish | Kosher Diet Food


ROSEL, BEET VINEGAR


Place beets in a stone crock, removing greens. Cover with cold water and put in a warm place and let stand for three or four weeks or until the mixture becomes sour.


This is used as a vinegar during Pesach and to make beet soup, Russian style.



Blank CookBook To Write Your Recipes

RAISIN WINE, No. 1

To two pounds of raisins (cut in half if desired), add three quarts of cold water. Either place the mixture on a corner of the range and let it simmer for two or three days or boil it until one-third of the water has evaporated.


A few tablespoons of sugar and a handful of stick cinnamon can be added if additional sweetness and flavoring are wished. When cold strain through a fine cloth. The strength of the wine depends largely upon the quality of the raisins.

RAISIN WINE, No. 2

Take two pounds of raisins, seeded and chopped, one pound of white loaf sugar, and one lemon. Put all into a stone jar, pour six quarts of boiling water over all and stir every day for a week.


Then strain and bottle. Ready for use in ten or twelve days.
Excerpt From The International Jewish Cook Book By Florence Kreisler Greenbaum