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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
Method
Nutrition per serving
771Calories
43 gProtein
15 gCarbs
59 gFat
Full nutrition (34 nutrients)
Calories771 kcal
Protein43 g
Carbohydrates15 g
Fiber1.7 g
Sugars3.2 g
Total Fat59 g
Saturated Fat23 g
Monounsaturated Fat26 g
Polyunsaturated Fat3.1 g
Omega-30 g
Cholesterol215 mg
Sodium286 mg
Potassium775 mg
Calcium89 mg
Iron5.1 mg
Magnesium52 mg
Phosphorus425 mg
Zinc8.5 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0.3 mcg
Vitamin C7.2 mg
Vitamin A84 mcg
Vitamin E0.2 mg
Vitamin K2.2 mcg
Vitamin B60.9 mg
Vitamin B126.2 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.5 mg
Niacin (B3)8.7 mg
Folate51 mcg
Choline41 mg
Caffeine0 mg
Water201 g
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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