Other Recipes from PASSOVER DISHESTomato Sauce (chili)
Rosel, Beet Vinegar
Raisin Wine, No. 1
Raisin Wine, No. 2
Matzoth Meal Kleis, No. 1
Potato Flour Noodles
Matzoth Meal Noodles
Matzoth Meal Kleis, No. 2
Matzoth Kleis, No. 1
Matzoth Kleis, No. 2
Filled Matzoth Kleis
English Lemon Stewed Fish
Red Mullet In Cases
Chrimsel, No. 1
Chrimsel, No. 2
Matzoth Dipped In Eggs, No. 1
Matzoth Dipped In Eggs, No. 2
APPLE PUDDING(Passover Dishes) - (The International Jewish Cook Book)
Soak three matzoth and squeeze the water out well; put them in a bowl
with three good-sized apples cut in small thick pieces; add one-quarter
pound of currants, one-quarter pound of raisins, a little cinnamon, some
rind of lemon cut thin, one-quarter pound of brown sugar and two ounces
of melted fat; mix all well together with six beaten eggs; pour in a
greased dish and bake in a moderate oven. This pudding can be boiled if
preferred. Serve with rum sauce.
GRATED APPLE PUDDINGTake six good-sized apples, six yolks of eggs, one-half cup of sugar (or
to taste), one-half pound of grated almonds, or one-half cup of
matzoth-meal, one-half teaspoon of salt, one-half teaspoon of cinnamon.
Pare the apples and leave them whole. Then grate all the apple from the
pulp. To this add the above, also about three tablespoons of chicken or
goose grease. When all is well mixed, add the whites well beaten to a
stiff froth. Mix very light. Bake in well-greased baking dish.
AN ECONOMICAL BREAD AND APPLE PUDDINGInto a well-buttered pudding dish put a layer of sliced sour apples.
On the top of these a layer of stale bread crumbs with small bits of
butter and sugar sprinkled over them, more sliced apples and bread
crumbs, having the crumbs for the top layer. To about three apples use
1 cup of bread crumbs, 1/2 cup sugar, piece of butter size of walnut
and bake in oven until apples are tender. Serve with cream.
APPLE PUDDING. MRS. G. H. WRIGHT.Six good-sized apples, stewed and well beaten; six eggs, beaten
separately; one pint of sweet cream; sweeten and flavor to taste.
Bake with an under crust. It can be eaten with whipped cream and is
Irish Apple Pudding.Season a quarter of a young lamb and cut into pieces. Lay in a large
stew-pan and cover with hot water. Add 1 sliced onion, 2 sliced green
peppers and 2 tomatoes, 1 red pepper and 2 sprigs of parsley. Let stew
slowly until tender. Then fry thin slices of egg-plant and add to the
stew. Serve hot.
Dutch Apple Pudding.Drain 1 cup of shrimps and 1 can of sardines; cut into small pieces.
Add 2 hard-boiled eggs, 1 small onion, a few capers and gherkins
chopped fine and chopped parsley. Mix with 1/4 cup of vinegar. Line
the salad bowl with the crisp lettuce leaves. Add the salad and pour
over a mayonnaise dressing and serve.
BAKED APPLE PUDDINGA pint of stewed gooseberries, with all their juice.
A quarter of a pound of powdered sugar.
Two ounces of fresh butter.
Two ounces of grated bread.
Stew the gooseberries till quite soft. When they are cold, mash
them fine with the back of a spoon, and stir into them two ounces
of sugar. Take two ounces more of sugar, and stir it to a cream
with two ounces of butter.
Grate very fine as much stale bread as will weigh two ounces.
Beat three eggs, and stir them into the butter and sugar, in turn
with the gooseberries and bread.
Lay puff-paste in a soup plate. Put in the mixture, and bake it
half an hour.
Do not grate sugar over it.
APPLE PUDDINGFrom MRS. ANNIE L. Y. ORFF, of Missouri, Alternate Lady Manager.
One pint nice, fine bread crumbs to one quart of milk; one cup sugar;
yolks of four eggs beaten light; grated rind of one lemon; butter size
of an egg; bake until done, but not watery. Whip the whites of four
eggs beaten stiff; beat in a teacup of sugar; then add the juice of
one lemon; pour over pudding; eat cold.
Apple PuddingIngredients, one pound and a-half of flour, six ounces of suet chopped
fine, two pounds of peeled apples, four ounces of sugar, a little salt,
and three gills of water. Mix the flour, suet, and salt with three
quarters of a pint of water into a firm paste; roll this out with flour
shaken over the table, using a rolling-pin to roll it out; and line a
greased cloth, which you have spread in a hollow form within a large
basin, with the rolled-out paste; fill up the hollow part of the paste
with the peeled apples, gather up the sides of the paste in a
purse-like form, and twist them firmly together; tie up the pudding in
the cloth, boil it in plenty of boiling water for two hours, and when it
is turned out of the cloth on to its dish, cut out a round piece from
the top, and stir in the sugar.
Apple PuddingWhere London's column, pointing to the skies,
Like a tall bully, lifts the head and lies,
There dwelt a citizen of sober fame,
A plain, good man, and Balaam was his name;
Religious, punctual, frugal, and so forth,
His word would pass for more than he was worth;
One solid dish his week-day meal affords,
And _apple pudding_ solemnized the Lord's.
Make a batter of two eggs, a pint of milk and three or four spoonfuls
of flour; pour it into a deep dish, and having pared six or eight
apples, place them whole in the batter, and bake them.
Apple PuddingBoil 6 tart apples, after paring them as for sauce, remove from fire,
sweeten a little. Add a lump of butter, 1 cup cracker crumbs, stirred in
1 cup milk, yolks of 4 eggs, keeping whites for frosting, with 1/2 cup
sugar. Serve with hard sauce.
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