Tuesday, March 24, 2020

Potato Flour Sponge Cake | Passover Dish | Kosher Diet Food Recipe

Potato Flour Sponge Cake | Passover Dish | Kosher Diet Food Recipe

Potato Flour Sponge Cake | Passover Dish | Kosher Diet Food Recipe


POTATO FLOUR SPONGE CAKE

Separate the whites and yolks of nine eggs. 


Beat the whites of seven eggs very stiff. 


To the well-beaten yolks of nine eggs and the whites of two, add one and three-quarter cups of sugar and juice and rind of one lemon. 


Beat thoroughly, add one scant cup of potato flour, and beat again. 


Now fold in the beaten whites very carefully, and bake slowly in a moderate oven. 


Bake forty to fifty minutes. 


Nice for invalids.



Blank CookBook To Write Your Recipes


Excerpt From The International Jewish Cook Book By Florence Kreisler Greenbaum

Potato Pudding | Passover Dish | Kosher Diet Food Recipe

Potato Pudding | Passover Dish | Kosher Diet Food Recipe
Potato Pudding | Passover Dish | Kosher Diet Food Recipe

POTATO PUDDING

Stir the yolks of eight eggs with a cup of sugar, add four tablespoons of blanched and pounded almonds, and grate in the peel of a lemon. 


Add also its juice. Have ready half a pound of grated potatoes which have been cooked the day previous. 


Last add the stiffly-beaten whites. 


Add one teaspoon of salt. 


Grease your pudding form well, pour in the mixture and bake. 


Set in a pan of boiling water in the oven. 


The water in the pan must not reach higher than half way up the pudding form. 


Time required, half an hour. 


When done turn out on a platter. 


Serve with a wine or chocolate sauce. 


You may bake this pudding in an iron pudding form without setting it in the boiling water.




Blank CookBook To Write Your Recipes


Excerpt From The International Jewish Cook Book By Florence Kreisler Greenbaum

Beefsteak Pie | Passover Dish | Kosher Diet Food Recipe

Beefsteak Pie | Passover Dish | Kosher Diet Food Recipe

Beefsteak Pie | Passover Dish | Kosher Diet Food Recipe



BEEFSTEAK PIE



Cut up two pounds of chuck steak; put it on to stew with salt, pepper and a little nutmeg and the juice of a lemon. 


Cook a few forcemeat balls, made very small, and a few potatoes cut in small pieces. 


Make ready a crust as follows: 


Boil four or five large floury potatoes; when done, strain and mash with salt and pepper, a little chopped parsley and a little melted fat;


Mix it with two well-beaten eggs; then put a layer of it around the bottom and sides of a deep pie-dish; 


Lay in the stew, cover with the balance of the potato; 


Brush it over with the yolk of an egg and bake in a quick oven till brown.


Blank CookBook To Write Your Recipes


Excerpt From The International Jewish Cook Book By Florence Kreisler Greenbaum