Re: [Cz-L] The making of the Powidl

Yes of course,
  Then fish out the plum skins .
    Then boil slowly , and let the black mass let out bubbles
   like the volcanic bowls at Yellowstone.
     Did I say water ?
Hardy
----- Original Message -----
From: <hedbren_at_zahav.net.il>
To: "HARDY BREIER" <HARDY3_at_bezeqint.net>; <Czernowitz-L_at_cornell.edu>
Sent: Wednesday, August 22, 2012 2:39 PM
Subject: Re: [Cz-L] The making of the Powidl

> Hi Hardy, the plums were not boiled in water, that would be "Kompott" by
> slow fire, they laid down juice, without water, and somebody stood nearby,
> to stirr with a long woodden "Lopata" the whole time..that powidla was the
> best marmelade and still now I am eating it every morning.
> at breakfast...that remind me too to Czernowitz
> bes tregards Hedwig
>
> -----Original Message-----
> From: HARDY BREIER
> Sent: Wednesday, August 22, 2012 7:04 AM
> To: CZERNOWITZ-L
> Subject: [Cz-L] The making of the Powidl
>
> In Czernowitz everybody made Powidla.
> It was made from plums . In Bukovina there were a lot of plums.
> Many plum trees were in public places and you could pick them for free.
> But usually we bought the Slyvo at the house gate.
> Then the big cauldron was brought down into the yard.
> The plums were cleaned the stone removed and then cut into pieces.
> The it was boiled in water and stirred until the desired density.
> Some added sugar.
> Then it went into jars.
> In winter we ate this spread on dark bread over a layer of butter .
> Also fine for making Pirogen.
> http://1.bp.blogspot.com/-0aJrFcD_eQQ/UAVHgsYPDBI/AAAAAAAAA6s/aIuHIA1GxaU/s1600/powidla.jpg
>
> PS. Povidla could also be used for catching flies.
>
> Hardy
>
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Received on 2012-08-22 06:24:11