nut-free
Motza Kleiz (Jewish Cookery)
From Mrs. Maclurcan's cookery book, 1899
Serves 8
Thin captain biscuits can substitute for motzas.
Presented as published in 1899. 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
- 4 lbs. gravy beef (for stock)
- 1 bunch of turnips
- and carrots
- 2 onions
- ^ lb motza meal, or J- lb.
- 2 ozs. suet or marrow
- 2 eggs
- 12 pepper corns
- 6 thin captain biscuits
- 1 piece of ginger
- 6 cloves pounded.
- Parsley
- marjoram
- salt
- pepper.
Method
Boil the meat for four hours, strain, and add diced vegetables.
Soak motzas in cold water, squeeze dry, and mix with browned onions, suet, meal, parsley, marjoram, salt, pepper, and beaten eggs.
Roll into balls and add to boiling soup 15 minutes before serving.
Nutrition per serving
771Calories
43 gProtein
15 gCarbs
59 gFat
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 7. The excerpt below is the record exactly as published.
M0TZA KLEIZ (Jewish Cookery). 4 lbs. gravy beef (for stock) 12 pepper corns 1 bunch of turnips and 2 large motzas, or 6 thin carrots captain biscuits 2 onions ^ lb motza meal, or J- lb. 1 piece of ginger thin captain biscuits 6 cloves pounded. 2 ozs. suet or marrow 2 eggs. Parsley, marjoram, salt and pepper.
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