A Dutch Fricandelle - Fish - Kosher Recipes And Cooking - Jewish Food Cuisine - A Collection Of Valuable Recipes And Hints

A Dutch Fricandelle -  Fish - Kosher Recipes And Cooking - Jewish Food Cuisine - A Collection Of Valuable Recipes And Hints A DUTCH FRICANDE...

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Buns - Baked Eats - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Buns - Baked Eats - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Buns. Time—3¼ hours.


1 pint milk, 1 oz. yeast, ½ lb. flour, 1 teaspoonful castor sugar.
Rub the flour through a sieve, cream the yeast and sugar together and add lukewarm milk. Strain this mixture into the flour, and beat well. Cover the basin with paper and set in a warm place (on the fender) to rise for 1 hour.
In another basin put: 1¼ lb. flour, ¼ lb. butter, 2 oz. candied peel, 2 eggs, ¼ lb. sultanas or currants, ¼ lb. sugar.
When the sponge in the first basin has risen, beat in all the dry ingredients from the second basin with 2 eggs. Thoroughly mix and beat them for about 5 minutes. Set this sponge to rise again for about 1½ hour. Then shape the mixture into buns and bake on a greased tin for ½ hour. When cooked and while still hot, brush them over with a little milk and sugar to glaze them.

Excerpt From The Economical Jewish Cook A Modern Orthodox Recipe Book For Young Housekeepers By May Henry And Edith B. Cohen

Unfermented Bread - Baked Eats - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Unfermented Bread - Baked Eats - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Unfermented Bread. Time—20 minutes.


½ lb. flour, good teaspoonful of baking-powder, a good pinch of salt.
Mix the powder with the flour, then add sufficient water to make a dough, knead for 5 minutes, and bake 15 minutes in a quick oven.

Excerpt From The Economical Jewish Cook A Modern Orthodox Recipe Book For Young Housekeepers By May Henry And Edith B. Cohen


Bread - Baked Eats - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Bread - Baked Eats - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Bread. Time—4 hours.

3½ lbs. flour, 1 oz. yeast, 1 teaspoonful salt, 1 teaspoonful castor sugar, 1½ pint tepid water.
Put the yeast and sugar into a basin, and cream them together with a wooden spoon till liquid, then add the tepid water. Pass the flour through a sieve, put it in a large basin, make a well in the centre, pour in the yeast and water, work in a little flour from the sides, cover with paper, and set it in a warm place (on the fender) to rise 20 minutes. Then work in the remainder of the flour with the hand, till the dough is smooth, and set to rise 2 hours. Then turn on to a floured board, and knead for a ¼ hour. Divide the dough into two pieces. For tin loaves, flour the tins, put in the dough, prick the top, and set to rise once more ¼ hour. For cottage loaves, cut each piece again into two, one piece twice as large as the other, form into balls with the hand, put the small one on the top of the large one, and make a hole in the top with the finger. Bake in the hottest part of the oven ¼ hour, then remove to a cooler part for 1½ hour. If the loaf sound hollow when tapped, it is done.


Excerpt From The Economical Jewish Cook A Modern Orthodox Recipe Book For Young Housekeepers By May Henry And Edith B. Cohen

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Bola - Baked Eats - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Bola - Baked Eats - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Bola. Time—2½ hours.

Crust: 1 lb. dough, ½ lb. butter, 1 oz. brown sugar. Inside: 4 oz. ground almonds, ½ oz. ground cinnamon, ½ lb. brown sugar, ½ lb. candied peel, 1 egg.
Shred the peel, and mix in the sugar, spice, almonds, and egg. Rub the butter well into the dough, sweeten it, roll it out thin, cut off a strip, and line the inside of a greased tin with it. Spread the inside mixture smoothly over the remainder of the dough with a knife, roll up like a roly-poly pudding; cut it into four pieces, and fill the tin, placing the cut ends upwards. Bake about ¼ hour in a hot oven, then 1¼ hour in a cooler part of the oven. When nearly baked, make holes, and pour in clarified sugar.

Excerpt From The Economical Jewish Cook A Modern Orthodox Recipe Book For Young Housekeepers By May Henry And Edith B. Cohen

Shrewsbury Biscuits - Baked Eats - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Shrewsbury Biscuits - Baked Eats - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Shrewsbury Biscuits. Time—½ hour.


¼ lb. butter, ¼ lb. castor sugar, ½ lb. flour, 1 egg, a few drops flavouring (essence of lemon, vanilla, &c.).
61Beat the butter and sugar to a cream, add to them the flavouring and the egg, well beaten, mix all well together, then stir the flour in smoothly. Pass the paste through a biscuit-forcer on to a greased tin, or turn it on to a floured board, roll it out as thin as possible, and cut it into rounds with a cutter or tumbler. Place the biscuits on a greased tin, and bake 20 minutes.

Excerpt From The Economical Jewish Cook A Modern Orthodox Recipe Book For Young Housekeepers By May Henry And Edith B. Cohen

Tomato Soup - Soups - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Tomato Soup - Soups - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Tomato Soup. Time—1½ hour.


2 quarts stock, 2 lbs. tomatoes or 1 tin tomatoes, 2 leeks, 2 carrots, 2 turnips; pepper and salt to taste; thyme, and half a bay-leaf, 1 teaspoonful chopped parsley, 1 oz. dripping, 2 tablespoonfuls flour.


Prepare and cut up the vegetables, boil all for half an hour in ½ pint water, and then pulp through a sieve. Warm the dripping in a stew-pan, stir the flour in smoothly, pour the pulped vegetables and stock on to it slowly, and let all thicken over the fire.

Excerpt From The Economical Jewish Cook A Modern Orthodox Recipe Book For Young Housekeepers By May Henry And Edith B. Cohen

Ox Tail Soup - Soups - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Ox Tail Soup - Soups - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Ox-tail Soup. Time—4 hours.


1 ox-tail, 2 oz. dripping, 1 carrot, 1 small turnip, 2 onions, 2 shalots, 1 tooth garlic or 1 leek, a bunch of herbs, a few sticks celery, a little mace, cinnamon, and 2 cloves, 2 quarts water or pot-liquor, salt, 2 or 3 mushrooms, 1 gill sherry or chablis.
Prepare the vegetables, cut them up, wash and wipe the ox-tail, cut it in pieces and fry all in hot dripping in a large stew pan. Add the herbs, spice, seasoning and water. When boiling skim off the fat and then stew gently for 3 hours; strain it into a basin, putting the pieces of ox-tail into the tureen with the sherry or chablis. Pour the soup into a stew-pan, stir till it boils. Add the mushrooms, and cook from 10 to 15 minutes, skimming off any scum; strain the soup and pour over the ox-tail.

Excerpt From The Economical Jewish Cook A Modern Orthodox Recipe Book For Young Housekeepers By May Henry And Edith B. Cohen

Mutton Broth - Soups - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Mutton Broth - Soups - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Mutton Broth. Time—2½ to 3 hours.


2 lbs. scrag of mutton, 2 oz. pearl barley or rice, 1 turnip, 1 onion, 1 carrot, 1 leek, 1 teaspoonful chopped parsley, 1 teaspoonful salt, 1 quart water.
Cut the meat into small pieces (removing the fat), and put it into a saucepan with the bones, cold water and salt; bring to the boil. Draw to the side of the fire as soon as the broth boils, skim well. Simmer for 1½ hour, skimming occasionally. Prepare the vegetables and rice, add them and let all simmer ½ hour till the vegetables are tender. Add the parsley just before serving.

Excerpt From The Economical Jewish Cook A Modern Orthodox Recipe Book For Young Housekeepers By May Henry And Edith B. Cohen

Mulligatawny Soup - Soups - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Mulligatawny Soup - Soups - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Mulligatawny Soup. Time—2 hours.


2 oz. dripping, 2 onions, 2 apples, 2 or 3 carrots, 1 turnip, a few sticks celery, a bunch of herbs, 2 quarts stock or pot-liquor, 2 tablespoonfuls flour, 1 tablespoonful curry powder, 1 dessertspoonful curry paste, 1 gill water, 1 teaspoonful salt.
Prepare the vegetables, fry the onions in hot dripping in the stew-pan; when brown add the apples cut up and cored, carrots, turnip, celery, herbs and salt. Boil these in the stock. Mix the flour, curry paste and powder into a smooth paste with the water, pour into the soup, and stir till it boils. The fat should be skimmed off as it rises. Boil at least 1 hour, and then strain through a sieve. Serve with well-boiled rice.

Excerpt From The Economical Jewish Cook A Modern Orthodox Recipe Book For Young Housekeepers By May Henry And Edith B. Cohen

Bullock Carrot Soup - Soups - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Bullock Carrot Soup - Soups - Kosher Recipes And Cooking - Food For Shabbat - Homemade


Bullock Carrot Soup. Time—1½ hour.


1 bullock’s foot, 2 lbs. shin of beef, 2 carrots, 2 turnips, 1 small head celery, 1 leek, 1 onion, 6 oz. dripping, ½ lb. flour; bay-leaves, cloves, cayenne, and ground mace; 1 wineglassful sherry.
The day before the soup is required cut up the foot and put it in a saucepan with 2 quarts of cold water; simmer 5 hours, then strain; cut all the flesh off the bones and chop it up into neat pieces. Put on the shin separately in 2 quarts of cold water, and simmer 4 or 5 hours. Prepare the vegetables, cut them up, fry them in the fat in a large stew-pan; when soft add the flour, and stir till rather brown. Add the stock from the foot, then that from the shin, the bay-leaves and all the other ingredients. When it boils pass it all through a sieve, add the pieces of bullock’s foot, and simmer ½ hour. A little soy may be added if required. Before serving pour the wine into the bottom of the tureen.

Excerpt From The Economical Jewish Cook A Modern Orthodox Recipe Book For Young Housekeepers By May Henry And Edith B. Cohen

Liver Soup - Soups - Kosher Recipes And Cooking - Food For Shabbat - Homemade

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Liver Soup. Time—2 hours.


1 quart pot-liquor, 6 oz. liver, 1 egg, 3 oz. dripping, 2 tablespoonfuls flour, half small roll; pepper and salt to taste.
Brown the flour in the dripping; add the liver cut in small pieces, the egg and bread, and let all brown in the pan until thoroughly done a good dark colour. Pound it, and return to the saucepan with the pepper, salt, and pot-liquor, to simmer about 1 hour.

Excerpt From The Economical Jewish Cook A Modern Orthodox Recipe Book For Young Housekeepers By May Henry And Edith B. Cohen

Kugel - Soups - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Kugel - Soups - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Kugel.

1 pint dried green peas, 1 quart large haricot beans, both soaked over-night; 2 lbs. clod, 1 large onion stuffed with cloves, 1 tablespoonful flour; salt and pepper to taste.

Pudding.

2 eggs, ¼ lb. suet, ½ lb. flour, ¼ lb. brown sugar, ¼ lb. currants, ¼ lb. raisins or sultanas, 2 oz. candied peel: spice to taste.
Shred the suet and candied peel, wash and dry the currants, stone the raisins, mix all the dry ingredients together, add the eggs, well-beaten, place in a greased basin and tie a cloth over. Put the basin at the bottom of a large earthenware pan; place a plate on the top of the basin and the meat on this. Throw the peas, beans, onion, pepper, salt and flour into the pan, cover all with water, and tie a piece of brown paper over the pan. Put it in the oven when the cooking is finished on Friday, and dish up when required on Saturday, serving the soup, meat, and pudding as separate courses.

Excerpt From The Economical Jewish Cook A Modern Orthodox Recipe Book For Young Housekeepers By May Henry And Edith B. Cohen

Julienne Soup - Soups - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Julienne Soup - Soups - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Julienne Soup. Time—2 hours.


1 large carrot, 1 small turnip, 2 leeks, 1 onion, ½ head celery, 2 oz. dripping, 1 cabbage-lettuce, a little tarragon and chervil, 1 teaspoonful sugar, salt to taste, 3 pints stock.
Shred all the vegetables to the same length and size; fry all except the lettuce, tarragon and chervil, a light brown in the dripping in the stew-pan. Clear the stock; boil it and add it with the sugar and salt to the vegetables; skim well until all grease is removed, add the lettuce, tarragon, and chervil; let it boil a few minutes, and serve.

Excerpt From The Economical Jewish Cook A Modern Orthodox Recipe Book For Young Housekeepers By May Henry And Edith B. Cohen

Green Pea Soup - Soups - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Green Pea Soup - Soups - Kosher Recipes And Cooking - Food For Shabbat - Homemade


3

Green Pea Soup. Time—1 hour.

1 pint green peas, 1 quart stock, a few sprigs parsley, a small bunch of mint, salt and pepper to taste, 1 tablespoonful flour.
Put the stock on, and when it boils add the salt, peas and other ingredients. When the vegetables are tender pass them through a sieve with the stock they were boiled in; boil it up again in a clean stew-pan; thicken it carefully with flour, and cook 10 minutes.

Excerpt From The Economical Jewish Cook A Modern Orthodox Recipe Book For Young Housekeepers By May Henry And Edith B. Cohen

To Clear Soup - Soups - Kosher Recipes And Cooking - Food For Shabbat - Homemade

To Clear Soup - Soups - Kosher Recipes And Cooking - Food For Shabbat - Homemade


To Clear Soup. Time—1 hour.

3 pints stock, ½ lb. gravy beef, 1 carrot, 1 turnip, 1 onion.
Chop up the beef fine; clean the vegetables and cut them into small pieces. After removing all the fat from the stock, which should now be in the form of jelly, place it in a stew-pan with the meat and vegetables. Whisk it over the fire until just on boiling point, when it should be left to boil up well. It should now be clear. Fix a clean kitchen-cloth on the legs of a chair, placed with its seat on a table; pour boiling water several times through the cloth into a basin, and then let the soup run twice slowly through the cloth.
Another Way.—Use 2 whites of eggs whisked in ½ pint cold water, instead of the gravy beef.

Excerpt From The Economical Jewish Cook A Modern Orthodox Recipe Book For Young Housekeepers By May Henry And Edith B. Cohen

To Make Fresh Stock - Soups - Kosher Recipes And Cooking - Food For Shabbat - Homemade

To Make Fresh Stock - Soups - Kosher Recipes And Cooking - Food For Shabbat - Homemade


To Make Fresh Stock. Time—5 hours.

Order a melt (cost 8d.) from the butcher. After koshering, skin it, and notch it across several times; add 2 quarts of cold water, 1 carrot, 1 turnip, 1 onion stuffed with whole peppers and cloves, salt, and simmer about 5 hours. This will make about 3 pints of good stock, and is more economical than any other soup-meat.

Another way of Making Fresh Stock. Time—5 hours.

2 lbs. shin of beef, 1 turnip, 1 carrot, 1 onion, ½ head celery, 1 teaspoonful salt, ½ teaspoonful pepper, 2 quarts cold water.
Cut the meat into pieces, break up the bones, add the cold water and the salt. Bring to the boil and skim well. Prepare the vegetables, cut them into pieces, and add them. Simmer 5 hours. This will make about 3 pints of good stock.

White Stock.

Same as above, using knuckle of veal and poultry-bones instead of beef.

Excerpt From The Economical Jewish Cook A Modern Orthodox Recipe Book For Young Housekeepers By May Henry And Edith B. Cohen