I remember:
Hot Kartofelplatzerl was best consumed with cold Schmetten (cream) !
Ambrosia !
Hardy
-----Original Message-----
From: bounce-119585977-3499476_at_list.cornell.edu [mailto:bounce-119585977-3499476_at_list.cornell.edu] On Behalf Of David Weiner
Sent: Saturday, August 29, 2015 12:12 AM
To: czernowitz-l_at_cornell.edu
Subject: [Cz-L] Cook books
Dear all
I was enjoying myself reading the cook books. I was feeling a child in Cernowitz.
There are some remarks I would like to make.
In our house the tochiklech were called "Kartofelplazerl" a name I use even to day when I make them.
Latkes is the name used by Polish Jews.
Dr. Lisa Andermann mentioned the marinated apples and she called them "kwassnetzes" a name I never heard but I know that these apples were called in Cernowitz "mostapfel" and were sold for 1 Leu a piece.
Then I have not seen mentioned the name of Chicken soup in Czernowitz:
it was called "Echte Suppe" (Genuin soup) and soup made of other sorts of meat was called "Falsche Suppe". Some called also the vegetable soup so.
The Friday lunch was always cold Borscht with hot potatoes. The Borscht was made on Thursday by cooking the red beets and taking only the soup (the cooked beets were either used for something else or thrown away) and egg yolk and soms sour cream (schmetn) added. The soup was then put to cool down in the cellar and served with cooked hot potatoes cut in four slices.
It happened frequently that the chicken had unfinished eggs (small egg
yolks) which were then baked together with the chicken fat and the children got them also at the Friday lunch.
I have some recipes that I will send to Merle directly/ David Weiner
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Received on 2015-08-29 08:11:49