Re: [Cz-L] TOCZERL

From: Arthur von Czernowitz <vonczernowitz_at_yahoo.com>
Date: Fri, 02 Jul 2010 07:27:05 -0700 (PDT)
To: Abraham Kogan <akogan_at_netvision.net.il>, Merle Kastner <merlek_at_videotron.ca>, Miriam Taylor <mirtaylo_at_indiana.edu>
Reply-to: Arthur von Czernowitz <vonczernowitz_at_yahoo.com>

Dear Mimi,
Please read below:
I received an e-mail from Mr Kogan claiming that in Volume One of the Bukovina Cookbook the recipe for Latkes is not an authentic Czernowitzer recipe which in Czernowitz was called łToczerl˛ (Please read the recipe in Volume One for Latkes")
So it is not my recipe its the one for latkes in volume one.
Also if you look at my recipe I say that you should drain the grated potatoes and the onion is optional.
The flour is sometime needed if you did not drain the potatoes enough.
I also mention the starch-Krochmail what my grandmothers wash-ladies use to call it.

Have a Happy 4th
Arthur

--- On Fri, 7/2/10, Miriam Taylor <mirtaylo_at_indiana.edu> wrote:

> From: Miriam Taylor <mirtaylo_at_indiana.edu>
> Subject: Re: [Cz-L] TOCZERL
> To: "Arthur Rindner" <vonczernowitz_at_yahoo.com>, "Abraham Kogan" <akogan_at_netvision.net.il>, "Merle Kastner" <merlek_at_videotron.ca>
> Cc: "Czernowitz-L_at_cornell.edu" <Czernowitz-L_at_cornell.edu>
> Date: Friday, July 2, 2010, 1:09 PM
> Dear All,
>
> I would agree with Kogan that Arthur's recipe for Toczerl
> is not authentic
> Czernowitz. At least in my family, grated onions were never
> added, nor was
> either flour or matza meal. All the toczerl contained was
> grated potatoes,
> eggs and salt.
>
> When potatoes are grated medium fine, the give off a lot of
> liquid and
> starch. That is why they have to be drained. The liquid and
> the starch were
> allowed to stand until the starch settled at the bottom,
> then the liquid was
> poured off. Fresh water was then added to the starch to
> wash it and then it
> was allowed to settle and the liquid was poured off again.
> This process was
> repeated until the water was completely colorless. Then the
> starch was
> allowed to dry. When needed for starching the laundry, the
> starch was mixed
> with water and brought to the boil, which results in a sort
> of liquid
> pudding. This was added to the second or the last rinse of
> the laundry.
>
> It was believed that starched items, when they got dirty,
> had the dirt
> sticking to the starch and were therefore easier to wash
> clean.
>
> Starched towels, starched linen sheets and particularly
> starched underwear,
> were no great pleasure, but they looked great folded neatly
> on the shelves.
> A much pleasanter custom, was putting bunches of Lavender
> between the sheets
> in the closet.
>
> Mimi
>
>
> On 6/26/10 3:00 PM, "Arthur von Czernowitz" <vonczernowitz_at_yahoo.com>
> wrote:
>
> > I received an e-mail from Mr Kogan claiming that in
> Volume I of the Bukovina
> > Cookbook the recipe for Latkes is not an authentic
> Czernowitzer recipe which
> > in Czernowitz was called łToczerl˛
> > Below is a recipe which was eaten all year and
> especially on Passover in our
> > house.
> >
> > TOCZERL
> >
> > 3 caps of drained grated potatoes*
> > 2 eggs beaten
> > 4 tablespoons of grated onion optional
> > 1 teaspoon salt
> > Pinch of pepper
> > 2 tablespoons of flour, on Passover matzo meal
> > Oil for frying, grandmother used goose fat
> >
> > Add the beaten eggs to the grated potatoes, onion,
> salt, pepper and flour and
> > mix well.
> > Heat the oil in a frying pan, when the oil is hot drop
> a tablespoon of the
> > potato mixture. Fry until browned on both sides. 
> Remove the toczerls and
> > place them on paper towels to absorb the oil. We did
> not do this in
> > Czernowitz.
> > Eat the toczerls right away when they are crispy.
> >
> > *The water which is drained from the potatoes was
> called Krochmail, and it was
> > used as starch.
> >
> > Arthur
> >
> > PS Abraham on page 22 in the Bukovina Cookbook volume
> I page 22 is my recipe
> > for "Totzc"
> >
> >
> >
> >
> >       
> >
> >
>
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Received on 2010-07-02 09:06:59

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