Strudel (Noodle)

Ingredients

• four large potatoes
• two cups flour
• two eggs
• one-half pound walnuts
• one-half cup milk
• one-quarter pound butter
• with sugar, cinnamon, and salt enough to flavor

Method

1. 1

   Boil potatoes, mash them when cold.

2. 2

   Add the flour.

3. 3

   Work until dough is smooth.

4. 4

   Chop walnuts.

5. 5

   Boil with milk for ten minutes.

6. 6

   Roll the dough.

7. 7

   Spread cooled nuts on dough.

8. 8

   Shake a little cinnamon and sugar over entire surface.

9. 9

   Roll up the dough.

10. 10

    Roll up in napkin and boil from twenty to twenty-five minutes.

11. 11

    Take out; cut in pieces; brown with butter.

12. 12

    Sprinkle with cinnamon and powdered sugar.

As published

This recipe was extracted from Foods of the foreign-born in relation to health (1922) by Bertha M. Wood, page 25. The excerpt below is the record exactly as published.

Strudel (Noodle) Four large potatoes, two cups flour, two eggs, one-half pound walnuts, one-half cup milk, one-quarter pound but- ter with sugar, cinnamon, and salt enough to flavor. Boil potatoes, mash them when cold. Put on noodle board. Add the flour. Work until dough is smooth. Chop walnuts. Boil with milk for ten minutes. Roll the dough. Spread cooled nuts on dough. Shake a little cinnamon and sugar over entire surface. Roll up the dough. Roll up in napkin and boil from twenty to twenty- five minutes. Take out; cut in pieces; brown with but- ter. Sprinkle with cinnamon and powdered sugar. RUSSIAN DISHES Stschi 1 medium cabbage 2 onions i cup meat stock 2 leeks 2 pounds beef brisket i parsnip 3 pints water i cup sour cream I tablespoon flour Salt I tablespoon fat 62 FOODS OF THE FOREIGN-BORN Cut the cabbage in pieces and heat in fat. Add the stock and turn the cabbage over till all is moistened. Cut the beef in dice and add to the cabbage with the water. Cook one and one-half hours. Add the onions and leeks sliced, and the parsnip cut in dice. Cook till these vege- tables are done, then add the sour cream mixed with the flour. Let cook five minutes ; season to taste. Serve hot with small buckwheat cakes if desired. Steaks with Smetanye Sauce 1 cup sour cream i teaspoon salt 2 tablespoons flour i teaspoon paprika 1 tablespn. onion juice Dried mushrooms Mix dry ingredients and make a smooth paste with one-quarter cup cold sour cream. Add the rest of the cream, which has been heated, and cook slowly till thick- ened. Add mushrooms that have been soaked and cook till tender. Add onion juice and stir thoroughly. (The mushrooms may be omitted.) Cut the steak into serving pieces and sear. Put into baking dish and pour the pan gravy over. Add the sauce ; cover and bake in a slow oven till the steaks are done. This sauce can be used with Hamburg balls or with fish. Pirog Kulbak 2 cups warm water i teaspoon salt I yeast cake i tablespoon sugar Flour to make stiff dough Make a stiff dough of the above ingredients and let rise till double its bulk; then add 2 eggs, well beaten; one- half cup melted fat. Mix in; then knead thoroughly. Let stand in a warm place till doubled in bulk. Roll out POLES AND OTHER SLAVIC PEOPLES 63 to one-half inch thick, cut in pieces to make small rolls about six inches long. Spread each one with cold boiled rice, then a layer of smoked fish (finnan haddie) or smoked roe; sprinkle with pepper and nutmeg. Double and pinch the edges together, having them at the top. Spread with beaten egg and bread cnrnibs. Bake in mod- erate oven till a light brown color. A filling of highly seasoned chopped meat may be used, and the pirogs fried in deep fat. Russian Salad Dressing I cup mayonnaise i tablespn. tarragon vinegar i cup chili sauce i tablespoon chives cut i cup pimento, cut in in pieces strips I teaspoon Worcester- i teaspoon tabasco shire sauce Mix thoroughly and serve on lettuce. Bortchock Consommi ^To one quart of strained meat stock add one raw beet^ scraped and finely chopped. Heat and, when colored, strain and serve hot. Pierogi Two cups flour, four eggs, one-quarter pound butter

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