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The International Jewish Cook Book



The International Jewish Cook Book

1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering; The Favorite Recipes of America, Austria, Germany, Russia, France, Poland, Roumania, Etc., Etc.

Author: Florence Kreisler Greenbaum


A Project Gutenberg eBook

*VEGETABLES PRESERVED IN BRINE*

 

 

EARLY FALL VEGETABLES

 

Take new firkins or large stone jars, and scald them well with boiling

water before using. Vegetables that are boiled before pickling in a

brass kettle always keep their fresh, green color. In salt pickling

cover your jars or kegs with a clean, white cloth, then a cover made of

wood and last a heavy stone to weigh it down. The cloth must be removed

every other day, washed and put back. In doing this, take hold of the

cloth at each corner, so that none of the slimy substance can get into

your pickle, and wash the top and sides of the jar also.

 

 

MOCK OLIVES

 

Take plums when just beginning to ripen, but still green. Make a brine

out of sea salt or rock salt strong enough to hold up an egg. Pour the

brine over the fruit, hot, cover and let stand twenty-four hours. Pour

off and make a new brine, heat, add the fruit, heat one minute and seal

in the hot brine.

 

 

STRING BEANS (RAW)

 

String the beans very carefully, and cut into fine short lengths; then

sprinkle salt over and through them, mixing thoroughly, say to

twenty-five pounds of beans, two pounds of salt. Let them remain in the

salt overnight. Then pack the shredded beans as tightly as possible into

jars or kegs, without any of their juice. In two weeks look them over,

remove the cloth and wash it, etc., as already described. When cooking

the beans, take out as many as may be required for a meal and soak them

in cold water overnight. In the morning set on to boil in cold water.

Boil for one hour. Pour off the water they were boiled in, add fresh

water, and prepare as you would fresh beans.

 

 

BOILED BEANS

 

Select small, young string beans, string them carefully and boil in salt

water, in a brass kettle, until tender, and throw them on a large, clean

board to drip. Next morning press them into a jar, with alternate layers

of salt and beans, and proceed as with string beans.

 

 

CORN

 

Boil the corn, cut it off the cobs, and pack in jars in alternate layers

of salt and corn. Use plenty of salt in packing. When you wish to cook

it soak in water overnight. Pack the corn in this way: First a layer of

salt, half an inch deep; then about two inches of corn; then salt again,

and so on. The top layer must be salt. Spread two inches of melted

butter over the top layer and bind with strong perforated paper

(perforate the paper with a pin). Keep in a cool cellar.



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