The Rothschild Of Kugels Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
1/2 cup: EACH: Raisins, Crystallised
1 tsp: Salt,
-Sugar, Glace Cherries,
8 ounce: Wide Noodles (250 g), cooked
-Glace,
-and drained,
Peel and Dried Prunes,
1/2 each: Lemon, grated rind of
-macerated for 12 hours in,
1/2 tsp: Cinnamon,
Either rum or brandy, (50 g/2
1/2 tsp: Powdered Cloves,
-oz),
1/4 tsp: Freshly Ground Black Pepper,
1/2 cup: Cottage Cheese, 100 g/4 oz
4 large: Eggs (size 2), separated
1/2 cup: Melted Butter or Fat, (100
1/4 cup: Sugar, 50 g/2 oz
-g/4 oz),
Directions:
THE ROTHSCHILD OF KUGELS
I found the following recipe handwritten on a piece of paper in a book
bought at `Ort charity shop. It is a deliciuos and wonderfully rich
kugel.
Crumble the cheese into a large mixing bowl, add all the rest of the
ingredients, including the the marinating brandy, except for the
separated eggs and the sugar. Beat the egg yolks and sugar until
thick and lemon colored. Fold into the mixture. Beat the egg whites
to a stuff snow and fold gently into the mix. Turn into an oiled
round 9 1/2 inches (24 cm) baking tin. Stand the tin in a pan of hot
water before baking in a moderate oven (gas 4, 180C, 350F) for 1 hour
or until set. Serve hot or cold.
* Personal Note from S.S.Mein Kind. *********************************
For those of you who dont use liquor, you can substitute pineapple
juice or syrup flavored with almond extract for the rum. For the
brandy you could use apple cider, peach or apricot syrup.
From: In Search Of Plenty: A History Of Jewish Food By: Oded Schwartz
Source from luhu.jp
I found the following recipe handwritten on a piece of paper in a book
bought at `Ort charity shop. It is a deliciuos and wonderfully rich
kugel.
Crumble the cheese into a large mixing bowl, add all the rest of the
ingredients, including the the marinating brandy, except for the
separated eggs and the sugar. Beat the egg yolks and sugar until
thick and lemon colored. Fold into the mixture. Beat the egg whites
to a stuff snow and fold gently into the mix. Turn into an oiled
round 9 1/2 inches (24 cm) baking tin. Stand the tin in a pan of hot
water before baking in a moderate oven (gas 4, 180C, 350F) for 1 hour
or until set. Serve hot or cold.
* Personal Note from S.S.Mein Kind. *********************************
For those of you who dont use liquor, you can substitute pineapple
juice or syrup flavored with almond extract for the rum. For the
brandy you could use apple cider, peach or apricot syrup.
From: In Search Of Plenty: A History Of Jewish Food By: Oded Schwartz
Source from luhu.jp