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Showing posts with label jewish food. Show all posts
Showing posts with label jewish food. Show all posts

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


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

Fish Soufflée

Time ½ hour


½ lb. cold cooked fish, 2 eggs, 2 oz. butter, pepper and salt to taste; anchovy sauce if liked.

Pound up the fish, melt the butter, add it to the fish with the beaten yolks of eggs and seasoning. 

Beat up the whites of eggs to a stiff froth, add them lightly to the other mixture in a pie-dish and bake in a quick oven about 20 minutes.


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

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


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


Beef Steak

Time—20 minutes


Heat the gridiron, put in the steak, turn the gridiron four times at intervals of 2 minutes, then eight times at intervals of 1 minute. Sprinkle with pepper and salt, and serve on a hot plate.

Chops are done in the same way, turning the gridiron twice at intervals of 2 minutes, and six times at intervals of 1 minute.

To make steak tender: beat it well, and rub into it a small pinch of carbonate of soda.


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

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



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


Beef Steak Pie

Time—2½ hours



1½ lb. beef steak, ¾ lb. flour, ¼ lb. clarified dripping, 1 teaspoonful salt, ½ teaspoonful pepper.

Beat the steak well, cut it up into neat pieces. Mix 1 tablespoonful flour, salt, and pepper on a plate, and dip each piece of meat into the mixture. 

Put the pieces in a stew-pan, cover with cold water, and simmer gently about ½ hour, then turn the meat and gravy into a pie-dish.

Put the flour into a large basin with half a salt spoonful of salt, rub the dripping into it, and add by degrees enough cold water to make a stiff paste. 

Flour a board, roll the pastry out rather larger than the pie-dish, about one-third of an inch thick, cut a strip off, wet the edge of the dish, place the strip round it, wet the strip, and press the rest of the pastry on to it, trimming off the rough edges with a sharp knife. 

Make a hole in the top of the pie to allow the steam to escape whilst baking; ornament the top and edges and brush over with beaten egg. Bake for ¾ hour, putting it into the hottest part of the oven for a few minutes, then remove it to a cooler part.



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

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



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


Beef Steak Pudding
Time—3½ hours

1 lb. beef, 4 oz. suet, ¾ lb. flour, 1½ gill water, 1 teaspoonful baking-powder; salt and pepper to taste.

Put on a large saucepan of water to boil. Mix on a plate 1 dessertspoonful of flour, some pepper and salt. Beat the steak well, cut it into slices, dip each piece in the mixture, and roll it up. 

Put the flour, baking-powder, salt, and suet chopped fine, into a basin, and mix to a stiff paste with cold water. Cut off one-third for the top. 

Grease a basin well, line it with the paste, put in the meat with a little water or gravy, wet the edges, press the top on. 

Tie a pudding cloth, dipped in boiling water and dredged with flour, over the basin, place it in the saucepan of boiling water, and boil 2½ hours.


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

To Clarify Dripping - Kosher Recipes And Cooking - Jewish Food Cuisine - Modern Orthodox Recipe Book For Young Housekeepers

 


To Clarify Dripping - 
Kosher Recipes And Cooking - Jewish Food Cuisine - Modern Orthodox Recipe Book For Young Housekeepers


To Clarify Dripping


Pour the dripping from the pan into a basin of cold water. When cool lift off the cake of clarified dripping, scrape away the sediment from the bottom, and wipe dry.


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

To Clarify Fat - Kosher Recipes And Cooking - Jewish Food Cuisine - Modern Orthodox Recipe Book For Young Housekeepers

 



To Clarify Fat - Kosher Recipes And Cooking - Jewish Food Cuisine - Modern Orthodox Recipe Book For Young Housekeepers 


To Clarify Fat


Cut up any scraps of cooked or uncooked fat into small pieces, place in a saucepan, add just sufficient cold 
water to cover them, stir often, and simmer with the lid off till nothing is left of the pieces of fat but brownish scraps. 

Strain into a basin, and when cold, a hard white cake will be formed, which will keep good some time. This fat makes excellent pastry, and can be used for frying.

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

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


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


Braised Beef

Time—3 hours


5 lbs. topside, ½ lb. smoked beef, 3 oz. dripping, 1 medium-sized onion, 1 small carrot, 1 turnip, 3 to 4 sticks celery, 1 pint water, a few whole peppers and allspice, 1 tablespoonful vinegar, 1 tablespoonful flour; salt to taste.

Melt the dripping, cut up the smoked beef into thin wedge-like strips and insert them into the meat with a knife. 

Brown both sides of the meat in the dripping, add the vegetables, seasoning and water, and let all stew very slowly for 2½ hours. ¼ hour before serving, take out the meat, keep it hot; mix the flour, vinegar and 1 tablespoonful water to a paste, pour it into the stew-pan and thicken it, strain gravy over meat and serve.



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

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

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


Irish Stew. Time—2 hours.


1½ lb. breast or scrag of mutton, 2 lbs. of potatoes, 1 pint water, 3 onions, 1 tablespoonful flour, 1 teaspoonful salt, ½ teaspoonful pepper.
Cut the meat into neat pieces, removing some of the fat, peel and slice the potatoes and onions. Mix the flour, pepper and salt on a plate, and dip each piece of meat into this mixture. Put a layer of potatoes at the bottom of the saucepan, then one of meat, then one of onion, covering with a layer of potatoes. Pour the water over the whole and stew slowly, or bake in the oven 1½ hour, stirring occasionally.



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

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



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


DIET-BREAD CAKE


Beat together five eggs and half a pound of white sugar, then add six ounces of flour well dried and sifted, a little lemon-juice and grated lemon-peel; bake in a moderate oven.


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 

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

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

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


A PLAIN CAKE


Work into two pounds of dough a quarter of a pound of sugar, the same of butter.

Add a couple of eggs, and bake in a tin.

A Plain Cake - Sweet Dishes - Kosher Recipes And Cooking - Food For Shabbat - Homemade
Photo by Ron Lach 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

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


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



A COMMON CAKE


Rub in with one pound of flour six ounces of butter, and two tea-spoonsful of yeast, to a paste; set it to rise, then mix in five eggs, half a pound of sugar, and a quarter of a pint of milk.

Add currants or carraways, and beat well together. If required to be richer, put more butter and eggs, and add candied citron and lemon-peel.



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 


Savoury Salmon - Fish - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Savoury Salmon - Fish - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Savoury Salmon - Fish - Kosher Recipes And Cooking - Food For Shabbat - Homemade


Savoury Salmon

Time—½ hour


1 or more lbs. of fresh salmon, 
1 tablespoonful vinegar, 
1 dessertspoonful flour, 
1 teaspoonful chopped parsley, 
½ teaspoonful salt, 
¼ teaspoonful pepper, 
1 oz. butter, 
1 egg

Savoury Salmon - Fish - Kosher Recipes And Cooking - Food For Shabbat - Homemade
Photo by cottonbro from Pexels

Clean the fish and dry it, then cut it into nice sized pieces. Boil, then cover and keep hot. Put the flour into a basin, and add pepper, salt, and butter (melted); mix well, and make into a paste with the vinegar. 

Stir this into ½ pint of the liquor in which the fish has been boiled, and cook 3 minutes, stirring continually. 

While this sauce cools beat up an egg; then stir it carefully into the sauce, add the chopped parsley, and pour it over the fish. If preferred the egg may be boiled hard and chopped.


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

Savory Ingredients For Soups - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Savory Ingredients For Soups - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Savory Ingredients For Soups - Kosher Recipes And Cooking - Food For Shabbat - Homemade


SAVOURY INGREDIENTS FOR SOUPS



Vermicelli, macaroni, sago, Italian paste, or semolina, may be thrown into any clear soup, when boiling, about ¼ hour before it is served.
Savory Ingredients For Soups - Kosher Recipes And Cooking - Food For Shabbat - Homemade
Photo by Klaus Nielsen from Pexels

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

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

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

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



GRAVY SOUP



Take about three quarts of any strong stock, 
seasoned with a bunch of sweet herbs, a carrot, turnip, and a head of celery, which must not be served in the soup. 


Vermicelli, maccaroni, or thin slices of carrot and small sippets of fried bread cut in fancy shapes, are usually served in this soup.


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 

Pepper Pot - Soups - Kosher Recipes And Cooking - Jewish Food Cuisine - The Jewish Manual

Pepper Pot - Soups - Kosher Recipes And Cooking - Jewish Food Cuisine - The Jewish Manual

Pepper Pot - Soups - Kosher Recipes And Cooking - Jewish Food Cuisine - The Jewish Manual


PEPPER POT

Cut small pieces of any vegetables, 
And add pieces of smoked or salt beef, 
And also of any cold poultry, 
Roast beef or mutton, 
Stew all these together in two or three quarts of water,
 According to the quantity of meat, & other ingredients. 

It must be seasoned highly with whole peppers, allspice, mace, Jamaica pickles, and salt; 

It must be thoroughly stewed, and served, without straining, 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 

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