Tuesday, March 10, 2020

Radish Preserves (Russian Style) | Passover Dish | Kosher Diet Food Recipe

Radish Preserves (Russian Style) | Passover Dish | Kosher Diet Food Recipe

Radish Preserves (Russian Style) | Passover Dish | Kosher Diet Food Recipe


RADISH PRESERVES (RUSSIAN STYLE)

Take black radishes, clean and cut them in strips. 


Weigh, and to three pounds of radishes take one pound of honey and one and one-half pounds of sugar. 


Set the radishes on to boil with water, pour off this water, add fresh water and let cook awhile; 


Pour off the second water, add the honey to radishes and let cook well. 


Then add the sugar and let cook again. 


When the radishes begin to get brown add one-quarter pound of white ginger, and some walnuts broken into quarters. Stir. 


When brown, remove from stove. Must come out of the pan dry; no syrup must remain.


Blank CookBook To Write Your Recipes


Excerpt From The International Jewish Cook Book By Florence Kreisler Greenbaum

Strawberry Dessert | Passover Dish | Kosher Diet Food Recipe

Strawberry Dessert | Passover Dish | Kosher Diet Food Recipe

Strawberry Dessert | Passover Dish | Kosher Diet Food Recipe


STRAWBERRY DESSERT

Line a dish with macaroons, wet them with wine, put over this a box or quart of strawberries, and sugar them well. 


Beat the yolks of four eggs with one small cup of sugar, grated rind of lemon and half its juice. 


Beat the whites to a stiff froth, and half the yolks; pour over all in your pudding dish. 


When baked spread the other half of the whites on top, having previously sweetened the remaining whites with sugar. 


Bake a light brown. 


Eat cold with whipped or plain cream.

Blank CookBook To Write Your Recipes


Excerpt From The International Jewish Cook Book By Florence Kreisler Greenbaum

Matzoth Eirkuchen | Passover Dish | Kosher Diet Food Recipe

Matzoth Eirkuchen | Passover Dish | Kosher Diet Food Recipe

Matzoth Eirkuchen | Passover Dish | Kosher Diet Food Recipe

MATZOTH EIRKUCHEN


Pour one-half cup of water on one-quarter cup of matzoth meal, add one teaspoon of salt and beat the yolks of four eggs very light, add to the meal mixture, let stand five minutes. 


Beat whites of eggs very stiffly, fold lightly into the yolk mixture. 


Drop mixture by spoonfuls in small cakes on hot greased spider.


Turn when brown and brown on other side. 


Serve with sugar, jelly or preserves.


Blank CookBook To Write Your Recipes


Excerpt From The International Jewish Cook Book By Florence Kreisler Greenbaum