Soak about three matzos, press out every drop
of water, stir the matzos in a bowl with a tablespoon
of goose fat and a saltspoon of salt, stir at least ten
minutes or until it looks like a mass of cream, then
add gradually the yolks of six eggs, the grated peel
of a lemon and juice, one-half pound of sifted sugar,
and last, the beaten whites of the eggs. Have the
pudding form jwell greased and bake immediately.
Time required, Vbout one-half hour. Serve as soon
as taken from oven. Serve with wine sauce.
Potato Pudding.
Pare and core eight large apples, put them in a
pudding dish, and put sugar and cinnamon in them,
and a little water ; steam very gradually ; when nearly
done, make the following pudding: Cream the yolks
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N. E. Cor. Fnlton and Baker I
Phone West 3855 SAN FRAHCISCO
PASSOVER DISHES 189
of eight eggs with eight tablespoons sugar, add eight
tablespoons cold, meally boiled potatoes, and the
juice of one and one-half lemons; lastly, add the
beaten whites. Pour this pudding gently over the
steamed apples, and bake in a moderate oven. Serve
with kmon sauce.
Matzo Cake.
Beat together the yolks and whites of four eggs
with a scant teaspoon sugar and pinch of salt, beat
until the consistency of thick batter, then add three-
quarters cup matzo flour. Bake in two layers. Fill
with cream filling and put chocolate icing on top.
Chocolate Matzo Cake.
Beat yolks of eight eggs with eight tablespoons
powdered sugar for twenty minutes, add four table-
spoons matzo meal, two large tablespoons chocolate,
and then the beaten whites. Bake in layers.
Filling: One cup milk, two tablespoons choco-
late, small piece butter, yolks of two eggs, one tea-
spoon corn starch. Let boil. Use whites of eggs for
icing.
OLTMPIA BEER
Brewed in Olympia, Wn.,
unsurpaued for quality, i*
for sale at all good grocers
"ITS THE WATER" -demand it.
190 COUNCIL COOK BOOK.
Pesach Cake.
Cream together the yolks of nine eggs, and one-
half pound powdered sugar, weigh one pound wal-
nuts before shelling; when shelled, grind; to the
creamed yolks and sugar, add two tablespoons well
sifted matzo flour, a pinch of salt, and one teaspoon
vanilla, then mix in the ground walnuts. Fold in
gently, the nine beaten whites. Bake in a spring
form, three-quarters of an hour.
Date Cake.
Eight eggs, separated, one and one-quarter cups
powdered sugar, one tablespoon cinnamon and cloves
mixed, one cup matzo meal, half pound seeded dates,
cut fine, and the juice of half a lemon. Bake in a
moderate oven.
Date Torte.
One and three-quarter glasses of sugar, yolks
of nine eggs beaten well with sixteen chopped dates,
a pinch of salt, a little cinnamon and allspice, four
heaping tablespoons chocolate, a handful almonds, one
glass matzo flour, four large tablespoons brandy, and
lastly, the whites of nine eggs beaten to a froth.
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COCOA AND
CHOCOLATES
Best in the World, Have held the Market 128 YeMTS
PASSOVER DISHES 191
Lemon Cream.
Put on to boil the yolks of five eggs, one-half
cup granulated sugar, the juice of three lemons and
grated rind of one✪ Lemon Cream, and about a brandy glass of water.
Stir constantly, so as to prevent curdling. When
it has thickened and come to a boil, take it from the
range, and add the beaten whites of the eggs.
Wine Sauce.
One cup white wine, half a cup water, grated
peel of lemon, teaspoon potato flour, wet with cold
water, add the yolks of two eggs, stirring constantly;
when thick, add the beaten whites and serve.
Raisin Wine,
Page 61 · 8 recipe records on this page
Presented as published in 1908. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Soak about three matzos, press out every drop of water, stir the matzos in a bowl with a tablespoon of goose fat and a saltspoon of salt, stir at least ten minutes or until it looks like a mass of cream, then add gradually the yolks of six eggs, the grated peel of a lemon and juice, one-half pound of sifted sugar, and last, the beaten whites of the eggs. Have the pudding form well greased and bake immediately. Time required, About one-half hour. Serve as soon as taken from oven. Serve with wine sauce.
Potato Pudding.
Pare and core eight large apples, put them in a pudding dish, and put sugar and cinnamon in them, and a little water ; steam very gradually ; when nearly done, make the following pudding: Cream the yolks
OurFavoriteToiletCrcani'
Boulevard Pharmacy
A. R. EDGAR N. E. Cor. Fnlton and Baker I
Phone West 3855 SAN FRAHCISCO
PASSOVER DISHES 189
of eight eggs with eight tablespoons sugar, add eight tablespoons cold, meally boiled potatoes, and the juice of one and one-half lemons; lastly, add the beaten whites. Pour this pudding gently over the steamed apples, and bake in a moderate oven. Serve with lemon sauce.
Matzo Cake.
Beat together the yolks and whites of four eggs with a scant teaspoon sugar and pinch of salt, beat until the consistency of thick batter, then add threequarters cup matzo flour. Bake in two layers. Fill with cream filling and put chocolate icing on top.
Chocolate Matzo Cake.
Beat yolks of eight eggs with eight tablespoons powdered sugar for twenty minutes, add four tablespoons matzo meal, two large tablespoons chocolate, and then the beaten whites. Bake in layers.
Filling: One cup milk, two tablespoons chocolate, small piece butter, yolks of two eggs, one teaspoon corn starch. Let boil. Use whites of eggs for icing.
Brewed in Olympia, Wn., unsurpassed for quality, i* for sale at all good grocers "ITS THE WATER" -demand it.
Pesach Cake.
Cream together the yolks of nine eggs, and onehalf pound powdered sugar, weigh one pound walnuts before shelling; when shelled, grind; to the creamed yolks and sugar, add two tablespoons well sifted matzo flour, a pinch of salt, and one teaspoon vanilla, then mix in the ground walnuts. Fold in gently, the nine beaten whites. Bake in a spring form, three-quarters of an hour.
Date Cake.
Eight eggs, separated, one and one-quarter cups powdered sugar, one tablespoon cinnamon and cloves mixed, one cup matzo meal, half pound seeded dates, cut fine, and the juice of half a lemon. Bake in a moderate oven.
Date Torte.
One and three-quarter glasses of sugar, yolks of nine eggs beaten well with sixteen chopped dates, a pinch of salt, a little cinnamon and allspice, four heaping tablespoons chocolate, a handful almonds, one glass matzo flour, four large tablespoons brandy, and lastly, the whites of nine eggs beaten to a froth.
Best in the World, Have held the Market 128 YeMTS
PASSOVER DISHES 191
Lemon Cream.
Put on to boil the yolks of five eggs, one-half cup granulated sugar, the juice of three lemons and grated rind of one, and about a brandy glass of water. Stir constantly, so as to prevent curdling. When it has thickened and come to a boil, take it from the range, and add the beaten whites of the eggs.
Wine Sauce.
One cup white wine, half a cup water, grated peel of lemon, teaspoon potato flour, wet with cold water, add the yolks of two eggs, stirring constantly; when thick, add the beaten whites and serve.
Raisin Wine,
Records on this page
Lemon CreamWine SaucePotato PuddingMatzo CakeChocolate Matzo CakePesach CakeDate CakeDate Torte