Tuesday, February 25, 2020

Matzoth Meal Cake | Passover Dish | Kosher Diet Food Recipe

Matzoth Meal Cake | Passover Dish | Kosher Diet Food Recipe

Matzoth Meal Cake | Passover Dish | Kosher Diet Food Recipe

MATZOTH MEAL CAKE


To the yolks of eight eggs add one and a half cups of pulverized sugar; 


Stir until the consistency of batter, add the grated rind of a lemon, two teaspoons of ground cinnamon and two squares of chocolate grated, one teaspoon of allspice; 


Add the juice of an orange, and one-half wine-glass of wine, and three-quarters of a cup of matzoth meal finely sifted, and one-quarter pound almonds finely pounded. 


Last, fold in the stiffly-beaten whites of the eggs. 


Bake in a moderate oven for three-quarters of an hour; try with a straw.


Blank CookBook To Write Your Recipes


Excerpt From The International Jewish Cook Book By Florence Kreisler Greenbaum

Kentucky Chrimsel | Passover Dish | Kosher Diet Food Recipe

Kentucky Chrimsel | Passover Dish | Kosher Diet Food Recipe
Kentucky Chrimsel | Passover Dish | Kosher Diet Food Recipe

KENTUCKY CHRIMSEL

Two and one-half cups of meal, four eggs, two cups of sugar, one kitchen-spoon of goose fat, one of beef fat, four apples, and spices according to taste. 


One glass of wine also, if convenient. 


Put the meal in a bowl with salt, pepper, ground, clove, allspice, and cinnamon mixed into it; 


Peel and grate the apples, melt the fat and mix, put in eggs and then stir in the sugar which has been boiled with water to a thin syrup and cooled off. 


Hollow out two pieces, put cranberries or any fruit between them; 


Form into balls the size of a medium apple, and bake them on a well-greased pie-plate for about one hour.



Blank CookBook To Write Your Recipes


Excerpt From The International Jewish Cook Book By Florence Kreisler Greenbaum

Potato Flour Noodles | Passover Dish | Kosher Diet Food Recipe


Potato Flour Noodles | Passover Dish  | Kosher Diet Food Recipe



Potato Flour Noodles | Passover Dish | Kosher Diet Food Recipe


POTATO FLOUR NOODLES


Take three eggs, beat until a light yellow and add one-half cup of potato flour and one-half cup of water, beat well.


Heat a frying-pan, grease well and pour in the batter; fry in thin leaves or wafers. Cool, cut thin as noodles.


Just before serving soup, strain, then let it come to a boil and add noodles and let soup again come to a boil and serve.


Blank CookBook To Write Your Recipes
Excerpt From The International Jewish Cook Book By Florence Kreisler Greenbaum