Matzo Kloess
From Council cook book, 1908
Can also be used for filling poultry.
Presented as published in 1908. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
524Calories
29 gProtein
31 gCarbs
33 gFat
Full nutrition (34 nutrients)
Calories524 kcal
Protein29 g
Carbohydrates31 g
Fiber8.9 g
Sugars7.3 g
Total Fat33 g
Saturated Fat10 g
Monounsaturated Fat13 g
Polyunsaturated Fat7.1 g
Omega-30.1 g
Cholesterol757 mg
Sodium295 mg
Potassium828 mg
Calcium257 mg
Iron6.2 mg
Magnesium82 mg
Phosphorus479 mg
Zinc3.1 mg
Copper0.5 mg
Manganese3.4 mg
Vitamin D4.6 mcg
Vitamin C11 mg
Vitamin A327 mcg
Vitamin E2.8 mg
Vitamin K42 mcg
Vitamin B60.6 mg
Vitamin B121.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1 mg
Niacin (B3)0.6 mg
Folate127 mcg
Choline616 mg
Caffeine0 mg
Water289 g
As published
This recipe was extracted from Council cook book (1908), page 60. The excerpt below is the record exactly as published.
Matzo Kloess. Soak four matzos in cold water, and after they are thqroughly saturated (if not well soaked, they become tough and leathery), press out the water, add pepper, salt, a pinch of ginger, chopped parsley, and half an onion, chopped fine, and browned in a table- spoon drippings; beat four eggs, yolks and whites together, and add them to the other ingredients; then put in enough matzo meal
Cook this with the app: pantry check, scaling, and the assistant.