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Showing posts with label blog. Show all posts

Little Short Cakes - Sweet Dishes - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Little Short Cakes - Sweet Dishes - Kosher Recipes And Cooking - Food For Shabbat - Homemade


Little Short Cakes - Sweet Dishes - Kosher Recipes And Cooking - Food For Shabbat - Homemade



LITTLE SHORT CAKES



Rub into a pound of flour four ounces of butter, four ounces of white powdered sugar, and two eggs; make it into a paste, roll it thin, and cut into small cakes with tin cutters. A little orange flower-water or sweet wine improve the flavor of these cakes.

Little Short Cakes - Sweet Dishes - Kosher Recipes And Cooking - Food For Shabbat - Homemade
Photo by Tima Miroshnichenko from Pexels



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 

To Clarify Sugar - Sweet Dishes - Kosher Recipes And Cooking - Food For Shabbat - Homemade



To Clarify Sugar - Sweet Dishes - Kosher Recipes And Cooking - Food For Shabbat - Homemade



TO CLARIFY SUGAR



Take the proportion of one pound of sugar to half a pint of water, with the whites of a couple of eggs; boil it up twice, then set it by for the impurities to rise to the top, and skim it carefully.


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 

Drop Cakes - Sweet Dishes - Kosher Recipes And Cooking - Food For Shabbat - Homemade




Drop Cakes - Sweet Dishes - Kosher Recipes And Cooking - Food For Shabbat - Homemade



DROP CAKES



Mix one pound of flour with the same quantity of butter, sugar, and currants; make these into a paste with a couple of eggs, add a little orange flower-water and a little white wine.

Drop Cakes - Sweet Dishes - Kosher Recipes And Cooking - Food For Shabbat - Homemade
Photo by Jess Bailey Designs from Pexels


If the paste is likely to be too thin when two eggs are used, omit the white of one; drop the mixture when ready on a tin plate, and bake.


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 

Frimsels - Soups And Stock - Kosher Recipes And Cooking - Food For Shabbat - Homemade



Frimsels - Soups And Stock - Kosher Recipes And Cooking - Food For Shabbat - Homemade


Frimsels

Time—¾ hour


1 egg, salt, flour.

Beat up the egg well, add a pinch of salt, then, with a knife, work in as much flour as possible. 


Flour the board thoroughly, roll out the paste very thin, cut into three, and roll out each piece till nearly transparent; then fold into three, let it dry for ¼ of an hour, and with a sharp knife shave off extremely fine strips. 

Let these dry, and add them to the soup when boiling ¼ of an hour before serving.



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

Drop Dumplings - Soups And Stock - Kosher Recipes And Cooking - Food For Shabbat - Homemade



Drop Dumplings - Soups And Stock - Kosher Recipes And Cooking - Food For Shabbat - Homemade


Drop Dumplings

Time—½ hour



1 tablespoonful beef dripping, 1 egg, 2 tablespoonfuls flour, nutmeg, 1 dessertspoonful chopped parsley, salt and pepper to taste.

Beat up the dripping till quite white; pour some boiling water over the egg, then break it into the dripping; stir these together, then add the flour, seasoning, a little grated nutmeg, and the parsley. 


Drop pieces the size of a large walnut, into the boiling soup, and cook about 15 minutes.



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


Muligatawny Soup - Kosher Recipes And Cooking - Jewish Food Cuisine - The Jewish Manual



Muligatawny Soup - Kosher Recipes And Cooking - Jewish Food Cuisine - The Jewish Manual



MULIGATAWNY SOUP



Take two chickens, cut them up small, as if for fricassee, flour them well, put them in a saucepan with four onions shred, a piece of clarified fat, pepper, salt, and two table spoonfuls of curry powder. 


Let it simmer for an hour, then add three quarts of strong beef gravy, and let it continue simmering for another hour; before sent to table the juice of a lemon should be stirred in it; some persons approve of a little rice being boiled with the stock, and a pinch of saffron is also sometimes added.


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 

English Muligatawny - Kosher Recipes And Cooking - Jewish Food Cuisine - The Jewish Manual

English Muligatawny - Kosher Recipes And Cooking - Jewish Food Cuisine - The Jewish Manual

English Muligatawny - Kosher Recipes And Cooking - Jewish Food Cuisine - The Jewish Manual



ENGLISH MULIGATAWNY

English Muligatawny - Kosher Recipes And Cooking - Jewish Food Cuisine - The Jewish Manual

Source: Image Search Man



Take a knuckle of veal, stew it till half done, then cut off the greatest part of the meat, and continue to stew down the bone in the stock. 

The meat must be cut into small pieces and fried with six onions thinly sliced, and a table spoonful of curry powder, a desert spoonful of cayenne pepper and salt.

English Muligatawny - Kosher Recipes And Cooking - Jewish Food Cuisine - The Jewish Manual

Source: Image Search Man



Add the stock and let the whole gently simmer for nearly an hour, flavoring it with a little Harvey’s sauce and lemon pickle.

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 

Soup A La Julienne - Kosher Recipes And Cooking - Jewish Food Cuisine - The Jewish Manual

Soup A La Julienne - Kosher Recipes And Cooking - Jewish Food Cuisine - The Jewish Manual



SOUP A LA JULIENNE.



Take a variety of vegetables: such as celery, carrots, turnips, leeks, cauliflower, lettuce, and onions.
Cut them in shreds of small size, 
Place them in a stew-pan with a little fine salad oil,
Stew them gently over the fire, adding weak broth from time to time; 

Soup A La Julienne - Kosher Recipes And Cooking - Jewish Food Cuisine - The Jewish Manual
Photo by mali maeder from Pexels


Toast a few slices of bread and cut them into pieces the size and shape of shillings and crowns, 
Soak them in the remainder of the broth, 
And when the vegetables are well done add all together and let it simmer for a few minutes; 
A lump of white sugar, with pepper and salt are sufficient seasoning.

Soup A La Julienne - Kosher Recipes And Cooking - Jewish Food Cuisine - The Jewish Manual
Photo by Karolina Grabowska from Pexels



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 


Soupe A La Turque - Kosher Recipes And Cooking - Jewish Food Cuisine - The Jewish Manual




Soupe A La Turque - Kosher Recipes And Cooking - Jewish Food Cuisine - The Jewish Manual



SOUPE A LA TURQUE



Make a good gravy from shin of beef, 
And cut up very small various sorts of vegetables of whatever may be in season, add spices, pepper, and salt; 


When it is all stewed well down together, set it to cool and take off the fat.

Then place it again on the fire to boil, 
And add to two quarts of soup, one quarter of a pound of rice, 


Beat two yolks of eggs with a little of the stock, 
And when the rice is quite tender, stir them into the soup, taking the precaution not to let the soup boil,
And to stir always the same way


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 

Soup Cressy - Kosher Recipes And Cooking - Jewish Food Cuisine - The Jewish Manual


Soup Cressy - Kosher Recipes And Cooking - Jewish Food Cuisine - The Jewish Manual



SOUP CRESSY



Grate six carrots, 
And chop some onions with a lettuce, 
Adding a few sweet herbs, 
Put them all into a stew pan, with enough of good broth to moisten the whole, 
Adding occasionally the remainder; 
When nearly done, put in the crumb of a French roll,
And when soaked, strain the whole through a sieve, 
And serve hot in a tureen.


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 

Stewed Shin Of Beef With Dumplings - Meat - Kosher Recipes And Cooking - Jewish Food Cuisine - Modern Orthodox Recipe Book For Young Housekeepers



Stewed Shin Of Beef With Dumplings - Meat - Kosher Recipes And Cooking - Jewish Food Cuisine - Modern Orthodox Recipe Book For Young Housekeepers


Stewed Shin of Beef (With Dumplings)


Time—2½ hours


1 lb. shin of beef, 2 onions, 2 carrots, 2 turnips, 2 tablespoonfuls flour, 2 oz. dripping or suet; pepper and salt to taste.


Prepare the carrots and turnips and boil them quickly 20 minutes in 1 quart of water. Cut the meat into pieces, fry a light brown in the dripping, then place the pieces in a saucepan. 

Peel and slice the onions, fry them in the same dripping, then stir in carefully 2 tablespoonfuls of flour to brown. 

Add the carrots and turnips to the meat, pour the water in which they were boiled into the frying-pan to brown; then add it with the onions, pepper and salt to the meat, etc, and stew slowly 1½ hour.


Dumplings.—½ lb. flour, 2 oz. dripping, 1 teaspoonful baking-powder, 1 teaspoonful salt.

Shred the fat fine and rub it into the flour with the baking-powder and salt. Mix with lukewarm water to a stiff paste. 

Cut into eight pieces, and roll lightly into dumplings on a floured board. 

Throw them into a saucepan of boiling water, and boil till they rise to the surface (20 minutes). 

Add them to the stew 10 minutes before serving.


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


Curried Fish - Kosher Recipes And Cooking - Jewish Food Cuisine - The Economical Jewish Cook



Curried Fish - Kosher Recipes And Cooking - Jewish Food Cuisine - The Economical Jewish Cook


Curried Fish 

Time—1 hour


1 lb. cold cooked fish, 1 apple or stick of rhubarb, 2 oz. butter, 2 onions, 1 pint water or fish liquor, 1 tablespoonful curry powder, 1 tablespoonful flour, 1 teaspoonful lemon-juice or vinegar; salt and pepper to taste.

Peel and cut up the onions and apple, or rhubarb; fry till brown in hot butter. 

Add the curry powder, flour, salt and pepper, and stir the water or fish-liquor in gradually; boil this all up and simmer gently for half-an-hour, then add the lemon-juice or vinegar; strain, and return to the saucepan with the fish cut into neat pieces to get thoroughly hot. Serve the curry in a border of boiled rice.


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

Fish Pie - Kosher Recipes And Cooking - Jewish Food Cuisine - The Economical Jewish Cook



Fish Pie - Kosher Recipes And Cooking - Jewish Food Cuisine - The Economical Jewish Cook


Fish Pie


Time—20 minutes


Cold cooked kosher fish of any kind, bread-crumbs, 2 oz. butter; pepper and salt to taste, fish-liquor or water.

Butter a pie-dish, sprinkle on it a layer of bread-crumbs, then a layer of fish broken up into pieces; some pepper, salt, and bits of butter; cover this with more bread-crumbs and bits of butter; pour on a little fish-liquor or water, and bake 10 minutes.


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

Fish Cake With Potatoes - Kosher Recipes And Cooking - Jewish Food Cuisine - The Economical Jewish Cook




Fish Cake With Potatoes - Kosher Recipes And Cooking - Jewish Food Cuisine - The Economical Jewish Cook


Fish Cakes

Time—½ hour


1 lb. cold cooked fish, ½ lb. potatoes, 2 oz butter, 2 eggs; pepper and salt to taste.

Use any remains of cold fish, or boil some fish. Cold potatoes may also be used instead of boiling fresh ones.

 Mash the potatoes, add the pieces of fish broken up small, the yolk of one egg, the butter melted, and salt and pepper to taste. 

Form the mixture into balls with a tablespoon, flatten them into cakes brush over with beaten egg, toss them in bread-crumbs, and fry in oil. 


This mixture may also be made into a large fish-cake, by putting it into a greased tin and baking it in the oven about ¼ hour.


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

Kedgeree - Fish - Kosher Recipes And Cooking - Jewish Food Cuisine - The Economical Jewish Cook



Kedgeree - Fish - Kosher Recipes And Cooking - Jewish Food Cuisine - The Economical Jewish Cook


Kedgeree

Time—¾ hour


½ lb. boiled fish, ¼ lb. boiled rice, 2 eggs, 2 oz. butter, salt, cayenne pepper, and nutmeg to taste.

Boil the eggs hard, break the fish into small pieces, chop the white of egg and grate the yolks. 

When the boiled rice is dry, melt the butter in a stew-pan and add the rice, fish, white of egg, cayenne pepper, grated nutmeg, and salt. 

Mix well and serve on a hot dish, with the grated yolks sprinkled over.


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

Brown Stewed Fish - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Brown Stewed Fish - Kosher Recipes And Cooking - Food For Shabbat - Homemade


Brown Stewed Fish
(Fresh Water Fish, etc.) 

Time—40 minutes.


2 to 3 lbs. fish, ½ pint water, 1 onion, 1 tablespoonful oil, 1 tablespoonful vinegar, two-pennyworth ginger-bread, one-pennyworth golden syrup, 1 lemon; pepper and salt to taste.

15Peel and cut up the onion, brown it in the oil, put it in the stew-pan with the fish and water, and cook for half an hour. 

Soak the ginger-bread in the golden syrup and vinegar; when soft, beat it up and add the lemon-juice, pepper and salt. 

Ten minutes before the fish is ready, pour this sauce on to it, and tilt the stew-pan well backwards and forwards. Serve cold.



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

Parsley Baked Fish Cake - Kosher Recipes And Cooking - Jewish Food Cuisine - The Economical Jewish Cook

Parsley Baked Fish Cake  - Kosher Recipes And Cooking - Jewish Food Cuisine - The Economical Jewish Cook


A Fish Cake

Time—1 hour.


½ lb. cold cooked fish, 2 oz. bread-crumbs, 1 onion, ½ oz. butter; pepper and salt to taste; ½ gill milk or fish-liquor, 1 teaspoonful chopped parsley, 1 egg, raspings.

Cover a greased cake-tin with raspings; melt the butter in a saucepan; fry the minced onions and parsley in the butter; mince the fish and stir into the fried onion and parsley. 

Remove the saucepan from the fire, stir in the bread-crumbs, the milk or liquor, the beaten egg and seasoning; pour all into the cake-tin and bake in a moderate oven three-quarters of an hour. Turn out and serve with melted butter.


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

Lemon Parsley Tilapia - Fish - Kosher Recipes And Cooking - Food For Shabbat - Homemade




Lemon Parsley Tilapia - Fish - Kosher Recipes And Cooking - Food For Shabbat - Homemade



Lemon Parsley Tilapia


1 Tilapia filleted, 1 oz. butter, ¾ oz. flour, juice of 1 lemon, salt and pepper to taste, 1 teaspoonful chopped parsley, ½ pint water, ½ gill cream.

Put the bones and fins of the fish into a saucepan with the water, and put it on to boil. 

Place the fillets folded loosely on a greased tin, and sprinkle them with lemon-juice, pepper and salt. 

Cover with a greased paper, and cook in a moderate oven, about 6 minutes. 

Melt the butter in a clean saucepan, drop the flour in gradually, and mix well. 

Add the fish liquor and boil 10 minutes. 

Then add salt, pepper, cream, lemon-juice, and parsley. 

Arrange the fillets on a dish with the sauce poured over them.


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

Anchovy Butter - Fish - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Anchovy Butter - Fish - Kosher Recipes And Cooking - Food For Shabbat - Homemade


Anchovy Butter 

Time—½ hour.


6 large anchovies, 1 hard boiled egg, 2 oz. butter, a little pepper.

Pound all together and pass through a sieve.


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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