Jewish Cookbook with Passover Recipes
"JEWISH COOK BOOK"
Florence Kreisler Greenbaum
1918, 1931
This scarce old Jewish cookbook is subtitled "1600 recipes according to the Jewish dietary laws with the rules for Kashering". The introductory section sets forth the rules for making meats and poultry kosher.
The section that caught my interest is a chapter entitled "Mehlspeise (Flour Foods)" with recipes for kraut, pear, noodle, apple and rice kugels as well as several variations of [schalet]. I was surprised at the variations of this dish, which is described alternately as a pudding to more of a fruitcake and can be made as a Shabbas soup or Passover dish (Matzoth Schalet). This is one of those recipes that made me long for a Jewish mother of my own. The first recipe for Apple Schalet is complex with layers of dough and fillings and is served flaming at the table -- not recommended for the novice! The second is a more manageable rendition and I've posted the recipe [here.]
Many terms have unexpected spellings. For example, matzo is referred to both as matzo and matzoth and schalet is spelled both with and without the "c". One of the mystery utensils used is a [spider]
There is a chapter devoted to Passover and the index shows dishes for Purim and at least seven versions of Chicken Soup, including one with Tamales!
Sample recipes for [Apple Shalet] and [Matzoth Shalet (Passover)].
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