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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A Pound Cake - Sweet Dishes - Kosher Recipes And Cooking - Food For Shabbat - Homemade

A Pound Cake - Sweet Dishes - Kosher Recipes And Cooking - Food For Shabbat - Homemade



A POUND CAKE.



Beat to cream a pound of butter and a pound of sifted loaf sugar; add eight beaten eggs, stir in lightly three quarters of a pound of flour, beat well together, and bake for one hour in a brisk oven; currants may be added if, approved.



Excerpt From –  The Jewish Manual Practical Information In Jewish And Modern Cookery With A Collection Of Valuable Recipes And Hints Relating To The Toilette By Judith Cohen Montefiore 

Fried Matzo - Sweet Dishes - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Fried Matzo - Sweet Dishes - Kosher Recipes And Cooking - Food For Shabbat - Homemade



FRIED MATSOS.



Soak some of the thickest matsos in milk, taking care they do not break; then fry in boiling fresh butter. This is a very nice method of preparing them for breakfast or tea.


Excerpt From –  The Jewish Manual Practical Information In Jewish And Modern Cookery With A Collection Of Valuable Recipes And Hints Relating To The Toilette By Judith Cohen Montefiore 

Matzo Diet Bread - Sweet Dishes - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Matzo Diet Bread - Sweet Dishes - Kosher Recipes And Cooking - Food For Shabbat - Homemade



MATSO DIET BREAD.



Simmer one pound of white sugar in a quarter of a pint of water, which pour hot upon eight well-beaten eggs; beat till cold, when add one pound of matso flour, a little grated lemon-peel, and bake in a papered tin, or in small tins; the cake must be removed while hot.



Excerpt From –  The Jewish Manual Practical Information In Jewish And Modern Cookery With A Collection Of Valuable Recipes And Hints Relating To The Toilette By Judith Cohen Montefiore 

Rissoles - Meat - Kosher Recipes And Cooking - Jewish Food Cuisine - Modern Orthodox Recipe Book For Young Housekeepers 


Rissoles. Time—¾ hour.


½ lb. cold cooked meat, ½ gill stock or gravy, 1 dessertspoonful flour, 1 oz. dripping, ½ teaspoonful mixed herbs, or 1 slice cold smoked beef, ½ teaspoonful chopped parsley, pepper and salt to taste, 1 egg, bread-crumbs.
Melt the dripping, stir in the flour and stock, the seasoning, and lastly the meat, chopped fine. Heat thoroughly, then turn on to a plate to cool; form into balls, dip into egg and bread-crumbs, and fry a golden brown in hot fat or oil.



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