Showing posts with label serve. Show all posts
Showing posts with label serve. Show all posts

Minced Meat - Sweet Dishes - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Minced Meat - Sweet Dishes - Kosher Recipes And Cooking - Food For Shabbat - Homemade


MINCED MEAT.
Take one pound of tender roasted meat, two pounds of shred suet, three pounds of currants, six chopped apples, a quarter of a loaf grated, nutmegs, cloves, pepper, salt, one pound of sugar, grated lemon and orange peel, lemon juice, and two wine glasses of brandy, the same of white wine, and two ounces of citron, and the same of candied lemon peel; mix all well together; the ingredients ought to be added separately. Minced meat should be kept a day or two before using. The same proportions, as above, without meat, will be very good; a little port wine is sometimes substituted for the brandy.

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 

Baked Suet Pudding - Sweet Dishes - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Baked Suet Pudding - Sweet Dishes - Kosher Recipes And Cooking - Food For Shabbat - Homemade


BAKED SUET PUDDING.
Mix one pint of water, six ounces of flour, three of shred suet, and two or three beaten eggs; sweeten to taste. Add raisins or currants if approved, and bake in a brick 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 

Yorkshire Pudding - Sweet Dishes - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Yorkshire Pudding - Sweet Dishes - Kosher Recipes And Cooking - Food For Shabbat - Homemade


YORKSHIRE PUDDING.
Mix into a smooth batter half a pound of flour, four eggs, if intended to be rich, otherwise two, a pint of milk, and a little salt, it should be about an inch thick; it can be made with or without milk by using a greater proportion of eggs, but it is not so good.

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 

Gateau De Tours - Sweet Dishes - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Gateau De Tours - Sweet Dishes - Kosher Recipes And Cooking - Food For Shabbat - Homemade


GATEAU DE TOURS.
Take a pound-cake, cut it in slices about half an inch in thickness, spread each slice with jam or preserve, then replace them to the original form; cover the cake with whites of eggs and sugar, whisked to a froth, and set it in a cool oven to dry.

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 

Jaumange - Sweet Dishes - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Jaumange - Sweet Dishes - Kosher Recipes And Cooking - Food For Shabbat - Homemade


JAUMANGE.
Simmer half a pound of white sugar in three-quarters of a pint of water, with the thinly cut peel of two lemons; when the sugar is melted, add an ounce of dissolved isinglass, and the juice of three lemons, a glass of brandy and three of sherry, beat up with this the yolks of five or six eggs. Place the basin in which it is mixed into a pan of boiling water to thicken it, then pour it into a mould and set it to cool; if it does not thicken by being put in a pan of boiling water, set the pan on the fire and stir it for a few minutes.

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 

Gateau De Pomme - Sweet Dishes - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Gateau De Pomme - Sweet Dishes - Kosher Recipes And Cooking - Food For Shabbat - Homemade


GATEAU DE POMME.
Take ten or twelve fine baking apples, peel and take out the cores, and let them simmer in milk and water; when soft drain them, and beat them up with a wooden fork, with half an ounce of dissolved isinglass, white sifted sugar, sufficient to sweeten, and grated lemon peel. Put the mixture, when perfectly smooth, into a mould, set it in ice or a very cool place, when it is turned out it should be covered with a fine custard.

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 

Apple Charlotte - Sweet Dishes - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Apple Charlotte - Sweet Dishes - Kosher Recipes And Cooking - Food For Shabbat - Homemade


APPLE CHARLOTTE.
Prepare the apples as in the last receipt; but instead of using a jelly mould, put the apples into an oval cake tin about the size of a small side dish, four or five inches high; when cold, turn it out and cover the apple-shape with savoy cakes placed closely together perpendicularly; all round the top of the charlotte should be covered with whites of eggs and sugar, beaten to a stiff froth, and placed in small balls; a salamander should be used to crisp them and to give a slight peach-like colour; a tasteful cook will, after crisping the first layer of these balls, add others over them to form a sort of cone high in the centre, that will have a pretty effect if well done. This is an easy and elegant entremêt, and by no means an expensive one.

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 Soufle - Sweet Dishes - Kosher Recipes And Cooking - Food For Shabbat - Homemade

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


A SOUFLE.
Take half a pint of cream and the same quantity of new milk, and warm them together in a clean saucepan, meanwhile make a smooth batter with four ounces of rice-flour or potatoe-flour, and stir into the milk, let it simmer, stirring all the time till it thickens; then add two to three ounces of fresh butter, and white sifted sugar enough to sweeten, and a little grated lemon peel; then take it off the fire and stir quickly to it the well-beaten yolks of six to eight eggs, butter the pan and pour the mixture into it, when on the point of being placed into the oven, add the whites of the eggs thoroughly whisked; the pan must be only half filled, as it will rise very high; it must be served immediately it is taken from the oven, even in passing to the dinner table a salamander should be held over it, to prevent its falling and becoming heavy and unsightly. The French flavour a souflé with orange flour-water or vanilla, and the rind of a Seville orange is sometimes substituted for the rind of a lemon; there are dishes made expressly for souflés.

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 Soufle - Sweet Dishes - Kosher Recipes And Cooking - Food For Shabbat - Homemade

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


A PLAIN SOUFLE.
Mix well together six ounces of rice-flour, arrowroot, or tous les mois, with half a pint of milk flavoured with essence of almond and lemon peel, or orange-flour water, let it thicken over the fire, stirring to keep it smooth, sweeten with white sugar, add the beaten yolks of five eggs, proceed as in the last receipt, adding the whisked whites at the moment of placing the souflé into the oven; if there happen to be no souflé dish, a cake-tin may make a tolerable substitute, a paper fringed should then line the tin and a napkin should be twisted round it when brought to table.

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 

Millet, Arrowfoot, Ground Rice, Tapioca, Rice And Sago Pudding - Sweet Dishes - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Millet, Arrowfoot, Ground Rice, Tapioca, Rice And Sago Pudding - Sweet Dishes - Kosher Recipes And Cooking - Food For Shabbat - Homemade



MILLET, ARROWROOT, GROUND RICE, RICE, TAPIOCA, AND SAGO PUDDINGS.
Puddings of this sort are so similar and simple, that it is only necessary to give one receipt, which will serve as a guide for all;—they are all made with milk, all require to be thoroughly done, all require to be mixed with eggs and sweetened with sugar, and are good either boiled or baked. The cook must use her judgment in adopting the quantities to the size of the pudding required, and the taste of the family she serves.

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 

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

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


BREAD PUDDING.
Grate stale bread, or soak the crumb of a French roll in milk, which must be warmed; beat with it two or three eggs, flavor and sweeten to taste, sometimes with a little wine or essence of lemon, or beaten almonds; it will require to be boiled about half an hour. This pudding is excellent made as above, with the addition of the peel of one whole lemon grated, with its juice, and baked.

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 

Custard Pudding - Sweet Dishes - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Custard Pudding - Sweet Dishes - Kosher Recipes And Cooking - Food For Shabbat - Homemade


CUSTARD PUDDING.
To one desert spoonful of flour, add one pint of fresh milk and the yolks of five eggs; flavor according to fancy, with sugar, nutmeg, or lemon-peel; beat to a froth two whites of eggs and pour to the rest; boil rather more than half an hour.

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 

Batter Pudding - Sweet Dishes - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Batter Pudding - Sweet Dishes - Kosher Recipes And Cooking - Food For Shabbat - Homemade


BATTER PUDDING.
Stir in three ounces of flour, four beaten eggs, and one pint of milk, sweeten to taste, and mix to a smooth batter about the thickness of good cream, and boil in a buttered basin.

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 

Passover Currant Fritters - Sweet Dishes - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Passover Currant Fritters - Sweet Dishes - Kosher Recipes And Cooking - Food For Shabbat - Homemade


PASSOVER CURRANT FRITTERS.
Mix a thick batter, as before, add some well-washed and dried currants, and fry of a rich brown; serve with a sweet sauce, flavored with wine or shrub, and sweetened with moist sugar; these are often made in the shape of small balls, and fried and served in the same sauce.

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 

Passover Fritters - Sweet Dishes - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Passover Fritters - Sweet Dishes - Kosher Recipes And Cooking - Food For Shabbat - Homemade


PASSOVER FRITTERS.
Mix into a smooth batter a tea-cup of biscuit powder with beaten eggs, and sweeten with white sifted sugar; add grated lemon peel, and a spoonful of orange flower-water, and fry of a light brown; the flavor may be varied by substituting a few beaten almonds, with one or two bitter, instead of the orange flower-water.

A SUPERIOR RECEIPT FOR PASSOVER FRITTERS.
Make a thin batter as already described in the former receipt; drop it into a souflé pan, fry lightly, and strew over pounded cinnamon, sifted sugar, and finely chopped almonds; hold over a salamander to brown the upper side. Slide the fritter on to a hot dish, and fold; pour over, when in the dish, clarified sugar.

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 

Passover Pudding - Sweet Dishes - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Passover Pudding - Sweet Dishes - Kosher Recipes And Cooking - Food For Shabbat - Homemade


PASSOVER PUDDING.
Mix equal quantities of biscuit powder and shred suet, half the quantity of currants and raisins, a little spice and sugar, with an ounce of candied peels, and fine well beaten eggs; make these into a stiff batter, and boil well, and serve with a sweet sauce. This pudding is excellent baked in a pudding tin, it must be turned out when served.

ANOTHER SORT.
Mix the various ingredients above-named, substituting for the raisins, apples minced finely, add a larger proportion of sugar, and either boil or bake.

ANOTHER SORT.
Mix into a batter a cup full of biscuit powder, with a little milk and a couple of eggs, to which add three ounces of sugar, two of warmed butter, a little shred of lemon peel, and a table-spoonful of rum; pour the mixture into a mould, and boil or 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

Ratafia Pudding - Sweet Dishes - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Ratafia Pudding - Sweet Dishes - Kosher Recipes And Cooking - Food For Shabbat - Homemade


RATAFIA PUDDING.
Soak the crumb of a French roll and half a pound of ratafia cakes in milk or cream, then mix with them three ounces of warmed fresh butter, the yolks of five and the whites of two eggs, sweeten to taste; add one ounce of pounded almonds, and a few bitter almonds, boil in a shape lined with dried cherries, or bake in a cake-tin first well buttered, and sprinkled with bread crumbs.

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 

Plum Pudding - Sweet Dishes - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Plum Pudding - Sweet Dishes - Kosher Recipes And Cooking - Food For Shabbat - Homemade


PLUM PUDDING.
To one pound of currants add one pound of raisins, one pound of shred suet, one pound flour (or half a pound bread crumbs and half a pound of flour), a quarter of a pound of candied orange and lemon peel, a little citron cut thin, half a pound of moist sugar; mix all well together as each article is added, then stir in six beaten eggs and a glass of brandy, beat the pudding well for half an hour, let it stand some time, then put it into a basin and boil six or seven hours in plenty of water; it should be seasoned according to taste with ginger, nutmeg, cloves, &c. Serve with sifted sugar or whites of eggs beaten to a froth.

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 

Cherry Batter Pudding - Sweet Dishes - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Cherry Batter Pudding - Sweet Dishes - Kosher Recipes And Cooking - Food For Shabbat - Homemade


A CHERRY BATTER PUDDING.
Stone and pick some fine cherries, put them into a buttered mould, and pour over them a fine batter well sweetened, tie over the mould closely, and boil one hour and a half; serve with sweet sauce. This is a delicious pudding; plums or damsons are sometimes used instead of cherries.

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 

Rich Bread And Butter Pudding - Sweet Dishes - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Rich Bread And Butter Pudding - Sweet Dishes - Kosher Recipes And Cooking - Food For Shabbat - Homemade


A RICH BREAD AND BUTTER PUDDING.
Lay in a deep dish alternate layers of bread and butter cut from a French roll, and the following mixture: the yolks of four eggs beaten, four ounces of moist sugar, a few soaked ratafias, a table-spoonful of brandy and a few currants; fill up the dish with these layers, and pour over a little milk, the last layer should be of bread and butter, the whites of the eggs beaten to a froth may, if an elegant appearance is wished for, be laid over the top when the pudding is nearly baked.

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