Passover Dishes, 1895
1.—Motza Kleis (for Soup). 2.—Grimslichs. 3.—Motza Pudding. 4.—Sassafras. 5.—Pancakes.
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“Passover Dishes” from Jewish Cookery Book by M. A. S. Tattersall, 1895
1— Motza Kleis (for Soup).
2. — Grimslichs.
3. — Motza Pudding.
4. — Sassafras.
5. — Pancakes.
1.—Motza Kleis
Ingredients:—
1 Motza (Passover cake).
1 egg.
1 onion.
¼ teaspoonful ginger, salt and pepper.
2 tablespoonfuls motza meal.
Method:—Soak the motza in cold water, when soft squeeze dry; chop and brown the onion in a little dripping, add to the motza with the seasoning, also the egg well beaten; lastly, bind them together with meal. Shape into balls with a spoon and knife, using a little meal to prevent them sticking. Put into the boiling soup and simmer gently 20 minutes before dishing up.
2.—Grimslichs
Ingredients:—
2 motzas.
¼ lb. meal (motza).
2 oz. ground almonds.
2 oz. raisins (stoned).
2 oz. sultanas (cleaned).
2 eggs.
¼ lb. brown sugar.
Cinnamon and nutmeg to taste.
Method:—Soak the motzas. Mix the almonds, sugar, raisins, sultanas and spice with one egg. Squeeze the water out of the motzas, add the meal and the other egg. Put a little of the paste into a spoon, shape into an oval, lay a little of the other mixture on and cover with paste, shape carefully, sprinkle with meal, fry in boiling fat or oil, serve with clarified sugar.
3.—Motza Pudding
Ingredients:—
2 eggs.
2 tablespoonfuls meal (motza).
¼ lb suet (chopped).
2 motzas (soaked).
2 oz. brown sugar,
½ lb. dried fruit (cleaned).
½ teaspoonful cinnamon or other spice.
Method:—Squeeze the motza very dry; prepare the fruit carefully, chop the suet, add it with all the dry ingredients and spice; stir well together. Beat the eggs well, pour them in and mix thoroughly. Put in a greased pie-dish or basin, and bake about ½ hour. Steam or boil from 3 to 4 hours. Serve in the usual way.
A little rum added is a great improvement.
4.—Sassafras
Ingredients:—
2d. or 3d. sassafras.
½ inch stick liquorice.
¼ teaspoonful aniseed.
½ pint boiling water (about).
Method:—Tie the liquorice and aniseed in a piece of muslin, put this in a jug with the sassafras, pour over them the boiling water, let it stand an hour, then strain and allow it to cool.
5.— Pancakes
Ingredients:—
1 teacupful meal (motza).
1 pint milk.
2 eggs.
3 oz. brown sugar.
Rind of 1 lemon (chopped).
1 tablespoonful rum (if liked).
Butter or oil (for frying).
Method.—Put the meal in a basin with the sugar, and make it into a batter with the eggs and milk; add the lemon-rind or rum. Put a little butter or oil into a frying-pan, when hot pour in a teacupful of the batter, fry on one side, turn it over with a knife and cook a nice brown on the other side.
Tattersall, M. A. S. Jewish Cookery Book. Wertheimer, Lea & Co. 1895.
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