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KUGEL

(Mehlspeise (flour Foods)) - (The International Jewish Cook Book)







Soak five ounces of white bread--it may be stale bread--in cold water;
then squeeze out every bit of water, put it in a bowl, add three-fourths
cup of soft goose fat in small pieces, five whole eggs; one cup of
flour, one-half cup of sugar, one-fourth cup of cracker meal, three
apples and two pears cut in small pieces, two dozen raisins with the
seeds removed, salt to taste, a tiny pinch of pepper, one-quarter
teaspoon each of cinnamon and allspice. Mix all well together, and pour
into an iron pan that has the bottom well covered with goose-fat; stick
a few pieces of cut apple or pear in the top of the pudding. Pour a cup
of cold water over all; place in the oven to bake. Bake slowly for five
or six hours. If the water cooks out before it is ready to brown, add
more. Bake brown, top and bottom.

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KUGEL AND COMMEAN.

Soak one pint of Spanish peas and one pint of Spanish beans all night
in three pints of water; take two marrow bones, a calf's-foot, and
three pounds of fine gravy-beef, crack the bones and tie them to
prevent the marrow escaping, and put all together into a pan; then
take one pound of flour, half a pound of shred suet, a little grated
nutmeg and ground ginger, cloves and allspice, one pound of coarse
brown sugar, and the crumb of a slice of bread, first soaked in water
and pressed dry, mix all these ingredients together into a paste,
grease a quart basin and put it in, covering the basin with a plate
set in the middle of the pan with the beans, meat, &c. Cover the pan
lightly down with coarse brown paper, and let it remain all the night
and the next day, (until required) in a baker's oven, when done, take
out the basin containing the pudding, and skim the fat from the gravy
which must be served as soup; the meat, &c., is extremely savory and
nutritious, but is not a very seemly dish for table. The pudding must
be turned out of the basin, and a sweet sauce flavored with lemon and
brandy is a fine addition.

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SHABBAS KUGEL

Soak five wheat rolls in water, then press the bread quite dry, add one
cup of drippings or one-half pound of suet chopped very fine, a pinch of
salt, two eggs well beaten, one teaspoon of cinnamon, one grated lemon
rind, one-half cup of sugar, one tablespoon of water. Stir all together
thoroughly, grease the kugel pot well with warm melted fat, pour in the
mixture and send it Friday afternoon to the bakery where it will remain
till Saturday noon; it will then be baked brown. If one has a coal range
that will retain the heat for the length of time required, it will be
baked nicely. The kugel must be warm, however, when served.

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KUGEL (SCHARFE)

If one desires an unsweetened kugel omit the sugar and cinnamon in the
recipe above and season with salt and pepper. When required for any
other meal but Shabbas, a kugel can be baked brown in two hours.

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NOODLE KUGEL

Cook three cups of broad noodles in salted boiling water ten minutes.
Drain and add three-fourths cup of chicken or goose fat and four eggs,
well beaten. Place in a well-greased iron pot and bake until the top of
the kugel is well browned. Serve hot with raspberry jelly or stewed
fruit of any kind.

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PEAR KUGEL

Cream one cup of rendered fat with one cup of sugar, add one-half loaf
of bread, previously soaked and pressed dry, a little salt, one-fourth
cup of flour. Grease pudding-dish and put in alternate layers of the
mixture and pears that have been boiled with water, sugar and claret.

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KRAUT KUGEL

Chop up cabbage and let stew in fat slowly until quite brown. Do this
the day previous to using. Next day mix in with the stewed cabbage
one-fourth of a loaf of bread soaked in water and squeezed dry, one-half
cup of flour, one-half cup of brown sugar, one-eighth pound of raisins,
some finely chopped citron, one-fourth pound of almonds (mixed with a
few bitter almonds), one-half teaspoon of salt, some cinnamon and
allspice, about a teaspoon, juice and peel of one lemon and four eggs.
Mix all thoroughly, pour into well-greased iron pan (kugel pot) and bake
slowly.

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APPLE KUGEL

Soak half a loaf of bread in water and squeeze dry, shave a cup of suet
very fine and cut up some tart apples in thin slices. Add sugar,
raisins, cinnamon, about one-quarter cup of pounded almonds and the
yolks of three eggs. Mix all thoroughly. Add whites beaten to a stiff
froth last. Bake one hour.

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RICE KUGEL

Boil one cup of rice in water until done, then let it cool. In the
meanwhile rub one-fourth cup of chicken-fat to a cream, add a scant cup
of powdered sugar, a little cinnamon, the grated peel of one lemon, the
yolks of three eggs, adding one at a time; one-half cup of raisins
seeded, one-half pound of stewed prunes pitted, then add the cold rice.
One-half cup of pounded almonds mixed with a few bitter ones improves
this pudding. Serve with a pudding sauce, either wine or brandy. This
pudding may be eaten hot or cold and may be either baked or boiled. If
baked, one hour is required; if boiled, two hours; the water must be
kept boiling steadily. Left-over rice may be used, butter instead of the
fat, and the rice may be boiled in milk.

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ABGERUEHRTER KUGELHOPF

Soak one-half ounce of yeast or one cake compressed yeast in a very
little lukewarm milk; add a pinch of salt and one tablespoon of sugar,
stir it up smooth and set back of the stove to rise. In the meantime rub
a scant cup of butter and a scant cup of powdered sugar to a cream, add
gradually the yolks of four eggs, one at a time and add also the grated
peel of a lemon. Sift two cups of flour into a bowl, make a depression
in the centre, pour in, the yeast, one cup of lukewarm milk, and make a
light batter of this. Add the creamed butter and eggs and stir until it
forms blisters and leaves the bowl clean. Take one-half cup of cleaned
and seeded dark raisins and cut up some citron very fine. Dredge flour
over them before adding, and if necessary, add more flour to the dough,
which should be of the consistency of cup cake batter. Last add the
stiffly-beaten whites of the eggs. Place in a well-greased long or round
pan with tube in centre; let rise until double in bulk, and bake in
moderate oven until browned and thoroughly done.

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MATZOTH KUGEL

Soak three matzoth, heat two tablespoons of fat in a spider, press all
the water out of the matzoth with your hands and dry them in the spider
of heated fat; add about one-quarter pound of matzoth meal; stir the
matzoth and matzoth meal well with a large spoon; add by degrees the
yolks of five eggs and two ounces of pounded almonds, and the grated
peel of one-half lemon. Add also one large sour apple, grated, a pinch
of salt, and last the stiffly-beaten whites of the eggs. Line a
kugeltopf well with fat, and pour about a quarter pound of hot fat over
the kugel. Bake immediately; serve with wine sauce.









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