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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Showing posts with label Kugel soup. Show all posts
Showing posts with label Kugel soup. Show all posts

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