Tuesday, March 17, 2020

Matzoth Charlotte | Passover Dish | Kosher Diet Food Recipe

Matzoth Charlotte | Passover Dish | Kosher Diet Food Recipe

Matzoth Charlotte | Passover Dish | Kosher Diet Food Recipe


MATZOTH CHARLOTTE


Four eggs (yolks), one cup of sugar, pinch of salt, three matzoth (soaked in water and squeezed out), one grated apple, one lemon rind and juice, one-fourth cup of almonds, and one-fourth cup of raisins.


Put the stiffly-beaten whites of eggs in last; 


Before putting into oven. 


Bake in an even oven about one-half to three-quarters of an hour. 


To be eaten warm.



Blank CookBook To Write Your Recipes


Excerpt From The International Jewish Cook Book By Florence Kreisler Greenbaum

Filling For Chrimsel | Passover Dish | Kosher Diet Food Recipe

Filling For Chrimsel | Passover Dish | Kosher Diet Food Recipe
Filling For Chrimsel | Passover Dish | Kosher Diet Food Recipe

FILLING FOR CHRIMSEL

This is made of un-blanched, pounded almonds, grated apples, chopped raisins, brown sugar, plenty of cinnamon and the grated rind of a lemon.


Mix the ingredients together and fill the hollowed out center of the chrimsel with them. 


Then place one chrimsel upon another, being careful not to let the filling escape from its hollow and fasten the edges securely together with the fingers, keeping the rounded shape uninjured. 


Fry them in boiling fat, turning them from one side to the other until a dark brown. 


Serve hot with sugar syrup.


Blank CookBook To Write Your Recipes


Excerpt From The International Jewish Cook Book By Florence Kreisler Greenbaum

Birmoilis (Turkish) | Passover Dish | Kosher Diet Food Recipe

Birmoilis (Turkish) | Passover Dish | Kosher Diet Food Recipe

Birmoilis (Turkish) | Passover Dish | Kosher Diet Food Recipe


BIRMOILIS (TURKISH)



Take some mashed potatoes, grated cheese, well-beaten eggs; 


Make a good paste, take tablespoonfuls of this mixture and drop in boiling oil; fry until brown. 


Serve with a syrup made of sugar and water.



Blank CookBook To Write Your Recipes


Excerpt From The International Jewish Cook Book By Florence Kreisler Greenbaum