Tuesday, March 31, 2020

Apple Sponge Pudding | Passover Dish | Kosher Diet Food Recipe

Apple Sponge Pudding | Passover Dish | Kosher Diet Food Recipe

Apple Sponge Pudding | Passover Dish | Kosher Diet Food Recipe


APPLE SPONGE PUDDING

Pare eight apples and cut off the tops carefully, so as to be able to use them as covers to the apples.


Now scrape out the inside with a knife, being careful not to break the apple. 


Mix the scrapings with sugar, raisins, cinnamon, pounded almonds and a little white wine. 


Fill this mixture into the hollow of the apple and clap on a cover for each apple; then grease a pudding dish, lay in the apples and stew them for a few minutes, but not long enough to break them.


Make a sponge cake batter of eight eggs and two scant cups of sugar and a pinch of salt and add the grated peel of a lemon and beat until thick, at least half an hour. 


Fold in a cup of matzoth flour, sifted very fine. 


Pour this batter over the apples and bake in a moderate oven. 


Serve with wine sauce. 


Half this quantity is sufficient for a small family.



Blank CookBook To Write Your Recipes


Excerpt From The International Jewish Cook Book By Florence Kreisler Greenbaum

Almond Hills | Passover Dish | Kosher Diet Food Recipe

Almond Hills | Passover Dish | Kosher Diet Food Recipe

Almond Hills | Passover Dish | Kosher Diet Food Recipe


ALMOND HILLS

Roast one-quarter pound of sweet almonds, cut into strips lengthwise in a spider of heated sugar, not too brown. 


Beat one-half pound of sifted powdered sugar and the whites of five eggs to a very stiff froth. 


Mix all thoroughly and place teaspoonfuls of this mixture on waxed paper, and bake a light brown, in slow oven.



Blank CookBook To Write Your Recipes


Excerpt From The International Jewish Cook Book By Florence Kreisler Greenbaum

Matzoth Dipped In Six Eggs | Passover Dish | Kosher Diet Food Recipe

Matzoth Dipped In Six Eggs | Passover Dish | Kosher Diet Food Recipe

Matzoth Dipped In Six Eggs | Passover Dish | Kosher Diet Food Recipe



MATZOTH DIPPED IN SIX EGGS


Beat six eggs very light, add one-half tablespoon of salt. 


Heat two tablespoons of goose fat or olive oil in a spider. 


Break four matzoth into large, equal pieces. 


Dip each piece in the egg mixture and fry a light brown on both sides. 


Serve hot, sprinkled with sugar, cinnamon and a little grated lemon rind.



Blank CookBook To Write Your Recipes


Excerpt From The International Jewish Cook Book By Florence Kreisler Greenbaum