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

The worst thing about making Powidla was that as it got thicker,
it splashed and caused burns. Yet it was always cooked till quite thick.

Mimi
On Aug 22, 2012, at 12:04 AM, HARDY BREIER wrote:

> 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 06:25:58