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

Actually, at least in my family, the plums were pitted then ground
in the "Fleischmaschine" (meat-grinder) then boiled with sugar.
Hardy's description of the bubbling volcano accurately describes what
happened next.

These plums (in the US called "Italian Plums") were also used to make
plum-dumplings / Zwetschken knoedel and "Flomen Joich" (stewed plums).

When we left Czernowitz to cross the border into Romania, there was
an old man among us,
he had an shaggy beard, wore a long black filthy coat and carried a
tall pot of Flaomen Joich.
 From time to time he would put his hand into the pot and with his
dirty black-nailed fingers
would fish out a plum and put it into his mouth.
Everyone was disgusted by him, including the border guards.
He was not searched like the rest of us, they just waved him through.
The story was that under the plums at the bottom of the pot, there
was a layer of gold coins.

  Mimi
On Aug 22, 2012, at 7:56 AM, HARDY BREIER wrote:

> 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

-snip-
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Received on 2012-08-22 09:45:58