Category Archives: Jewish Cookery Book

Classification of Soups

At the beginning of last year a regular reader requested some soup recipes and we… didn’t exactly respond satisfactorily.  So, as the weather is currently fairly horrible and many of us are a bit skint after the holidays, it’s definitely time to honour this. I’ll post a soup recipe every week in January but first some fundamentals, from the Jewish Cookery  Book by Florence Greenberg (first published in 1947):

Classification of Soups
Soups can be divided into four classes.

1. Clear Soup or Consomme
Clarified meat stock, garnished according to fancy.

2. Purees
The solid material is rubbed through a sieve, reheated with the liquor, and a little flour or cornflour added.

3. Thickened Soups
Made of meat, fish, or vegetable stock and thickened with some cereal, such as flour, cornflour or arrowroot, or, in the case of fish or vegetable stock, a liaison of eggs and milk.

4. Broths
These contain meat, vegetables, and cereals, but no additional thickening. They can be garnished with vegetables, rice, barley, etc.
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Date Spread

About a year ago I set myself the challenge of having a sandwich with a filling from a vintage cookbook every day for lunch for a week, and as with most challenges proudly declaimed in the internet, it was only half completed. (OK, I managed three days out of  five. See results here.)  I did at the time however, have my eye caught by one of the sweet fillings listed in the Jewish Cookery Book by Florence Greenberg (1947),  date spread.

Now I have a mixed relationship with dried dates – I love them pulverised, for example, as the filling to a date slice, but hate them whole, finding the skin weirdly plastic-y and the inside too sticky. (On a similar note, I recommend you never voluntarily eat a sugar-preserved kumquat. They taste like the bastard child of marmalade and Lego.)

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Butterscotch cookies

There has been a small amount of golden syrup crystallising in a jar at the back of my carb drawer for about a year now and this recipe seemed like a great way to use it up.   I’ve actually had the jar for so long that the ‘best before date’ has rubbed off the lid.  This recipe is from Florence Greenberg’s Jewish Cookery Book (6th edition, 1958).

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Uses for Stale Bread and Etceteras for Soups

Inspired by a trip to the Imperial War Museum yesterday to see the Ministry of Food exhibition, I thought I would share two extracts from Florence Greenberg’s Jewish Cookery Book, (6th Edition, 1958). This book was first published in 1947 when rationing was still in effect and even more restrictively so, than during the war itself.

In the age of freezers, it’s far easier not to waste bread, but there are some new ideas here for things to do with breadcrumbs, just in case you were feeling uninspired.
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Haricot Bean Sandwich

Second sandwich of the week. Although aware of the popularity of ‘white bean dip‘ in the US, I was unsure how to how this recipe would turn out, mostly because I was using tinned beans which can sometimes have a tinny taste which requires a ton of garlic to get rid of it. Also from Florence Greenberg’s Jewish Cookery Book (Jewish Chronicle Publications, 1947).

Bean Filling

Mash some cooked haricot beans to a paste with a little butter or margarine, season with salt and pepper and flavour with any kind of savoury sauce or vegetable extract. Add a little chopped parsley, chopped watercress or powdered sage.
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Apple and Raisin Sandwich

I set myself the tiny challenge of, instead of having nuked leftovers for work lunches, crafting a sandwich as per the specifications of one of my recipe books for 1 working week. All three sandwich recipes are from Florence Greenberg’s Jewish Cookery Book (Jewish Chronicle Publications, 1947) (For various reasons, this project was abandoned after 3 days. I really am an almighty flake.)
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Fruit Soup – Plum

Fruit, somone said to me recently, is very forgiving. He was referring to the many ways it can be stored and used and I could only agree as I confessed to the puree of over-ripe pears and apples in my freezer, safe and waiting for me to make muffins. I found this recipe when I was looking for a way to eat up some plums – some of which were firm, some of which were, shall we say, a little squishy.  (This recipe is from Florence Greenberg’s Jewish Cookery Book, published by the Jewish Chronicle Publications, 1947.)

fruit soup recipe

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