Sabbath Kugel or Sholend

Ingredients

• a dish of meat
• peas
• beans
• sometimes barley
• or potatoes as well

Method

1. 1

   Place the meat, peas, beans, barley, and potatoes in the oven before Sabbath and eat hot on the Sabbath.

Nutrition per serving

As published

This recipe was extracted from Foods of the foreign-born in relation to health (1922) by Bertha M. Wood, page 34. The excerpt below is the record exactly as published.

Sabbath Kugel or Sholend, Petshai, and many others. Passover: During Passover week no leavened bread or its product, or anything which may have touched leav- ened bread, may be used. This restriction holds for eight days. In every Jewish home a complete and most thor- ough system of cleaning precedes this holiday. No comer escapes a scrubbing and scouring, lest a particle of leaven, or what is just as bad, a partide of food which may have touched leavened bread, should be found. A complete new set of dishes is used during the week. Cut- lery, silver, or metal pots may be used during this holi- day if properly koshered or sterilized. The usual method of doing this is to plunge red-hot coals into boiling water, and then to immerse the desired utensils. These or any other Passover utensils may be used after the holiday is over without rt-koshering, but once used without Pass- over precautions they are unfit for Passover use unless re-koshered. In actual practice this means that in every orthodox Jewish household there are four sets of dishes — the usual set for meat and the set for milk food, in addition to duplicate Passover sets. The Passover dishes are stored away very carefully, lest some leaven come near them. Because of the need for abstaining from leavened bread during Passover, many interesting dishes have developed, such as the Mazzah Klos (dumplings) soup, cakes and puddings made of the mazzah meal. Almond pudding and cake are very popular. Almost all of the food cooked during this holiday requires the liberal use of shortening or fat, with great danger of a too liberal use for health, as well as from the economic point of view. The fat generally used is either goose or chicken drippings, or darified beef fat other tkm suet. Fast Days: (a) Yom Kippur (The Day of Atone- ment). No food or drink may be had for twenty-four hours, (h) Fast of Esther. This precedes the Feast of Purim and is now observed only bv the very pious. The feast is universally observed. s Semi-Fast Days: Eight days in Ab. For nine days no Vmeat food may be eaten by the orthodox. 86 FOODS OF THE FOREIGN-BORN CHARACTERISTIC JEWISH DISHES From Spain and Portugal comes the fondness of the modem Jew for olives and the use of oil as a frying medium. The sour and sweet stewing of meats and vegetables comes from Germany. The love of pickles, cabbage, cucumbers, and herring comes from Holland, as does also the fondness for butter cakes and bolas (grain rolls). From Poland the Jewish immigrant has brought the knowledge of the use of Lokschen or Fremsel soup (cooked with goose drippings), also stuffed and stewed fish of various kinds. From Russia comes Kasha, made of barley, grits, or cereal of some sort, which is eaten instead of a vegetable with meat gravy. Blintozos are turnovers made of a poured batter and filled with pre- serves or cheese, and used as a dessert. Sholend, some- times called Kugel, are puddings of many kinds, such as Magan, Lokschen, and Farfil. Zimos^ or compotes of plums, prunes, carrots and sweet potatoes, turnips and prunes, parsnips and prunes, and prunes and onions, are all puddings, and come from Russia. Zimes of apples, pears, figs, and prunes are Southern Roumanian, Galician, and Lithuanian as well. Soups are the great standby of the poor. Krupnick is a term used for cereal soups, made of a cereal like oat- meal with potatoes and fat. When the family can afford it, meat or milk is added, as the case may be. This is the staple food of the "Yeshibot" (schools to which Jewish boys are sent to be instructed in rabbinical lore). When there is neither meat nor milk in the soup, it is called "Soupr mit nisht." This really is "Supper mit nichts." Borsht is a form of soup. It is made of either cabbage, spinach or beet-root, and rossel (juice derived from the THE JEWS 87 beet). This is made by the addition of meat, bones, onions, raisins, tartaric acid or "sour salt/' sugar and sometimes tomatoes. Eggs are added just before serving, to whiten it. This is called "Farweissen." Gehakte herring is really a salad made of chopped, boned herring, with hard-cooked eggs, onions, apples, pep- per, and a little vinegar and sugar. It is used as an ap- petizer in the form of a canapi. Sabbath Kugel or Sholend is a dish of meat, peas, and beans, sometimes barley or potatoes as well

Cook this with the app: pantry check, scaling, and the assistant.