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(Pancakes, Fritters, Etc.) - (The International Jewish Cook Book)

Make dough as directed for cheese blintzes. Filling may be made of force
meat, highly seasoned; fry in hot fat, or filling may be made of
one-half pound of apples, peeled and cored and then minced with one
ounce of ground sweet almonds, one ounce of powdered sugar, a pinch of
cinnamon, juice of one-half lemon; mix well and bind with the beaten
white of egg.
Spread either of these mixtures on the dough, fold over and tuck edges
in well. Fry in plenty of oil or fat.
Sprinkle those containing the fruit mixture with sugar and cinnamon.
These may be served either hot or cold.

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With a fork beat up one egg, one-half teaspoon of salt, add one cup of
water and one cup of sifted flour, beat until smooth. Grease a
frying-pan very slightly with butter or oil, pour in two tablespoons of
the batter, tilting the pan so as to allow the batter to run all over
the pan. Fry over a low heat on one side only, turn out the semi-cooked
cakes on a clean cloth with the uncooked side uppermost; let cool.
Prepare a filling as for cheese kreplich, using one-half pound of
potcheese, a piece of butter size of an egg, add one egg, pinch of salt,
a little cinnamon and sugar to taste and grated peel of a lemon. Spread
this mixture on the cooled dough, fold over and tuck the edges in well.
Then sprinkle with powdered sugar and cinnamon, and fry in plenty of oil
or butter. These blintzes are served hot.

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These little pancakes may be filled with the fruit filling in following
recipe; or with a poppy seed filling using one cup of seed and adding
one cup of sugar, moistening with one-half cup of water. The recipe
given for the dough makes only six blintzes and where more are required
double or triple the quantities given to make amount desired.
For Purim, fold blintzes in triangular shapes. Fry as directed.

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Take three cups of potato flour mixed with three eggs, add a little
water and mix well. Heat a small frying-pan, grease with a little fat
and pour into it enough batter to make thin pancakes. Chop prunes, add a
little sugar and fill each cake with this mixture, fold into
three-cornered pieces and fry. When done put in a pan, sprinkle with
sugar and bake in oven. Do not let burn.

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The same pancakes can be used with meat taken from soup; fry two small
onions with a little fat and chop with the meat. Add two eggs, salt and
pepper to taste.

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