By Fania Lewando
Beautifully translated for a brand new new release of devotees of scrumptious and fit consuming: a groundbreaking, mouthwatering vegetarian cookbook initially released in Yiddish in pre–World warfare II Vilna and miraculously rediscovered greater than part a century later.
In 1938, Fania Lewando, the owner of a well-liked vegetarian eating place in Vilna, Lithuania, released a Yiddish vegetarian cookbook not like any that had come ahead of. Its four hundred recipes ranged from conventional Jewish dishes (kugel, blintzes, fruit compote, borscht) to vegetarian types of Jewish vacation staples (cholent, kishke, schnitzel) to appetizers, soups, major classes, and truffles that brought greens and culmination that had now not usually been a part of the repertoire of the Jewish homemaker (Chickpea Cutlets, Jerusalem Artichoke Soup; Leek Frittata; Apple Charlotte with entire Wheat Breadcrumbs). additionally integrated have been impassioned essays by way of Lewando and by means of a doctor in regards to the advantages of vegetarianism. Accompanying the recipes have been lush full-color drawings of vegatables and fruits that had initially seemed on bilingual (Yiddish and English) seed packets. Lewando's cookbook used to be offered all through Europe.
Lewando and her husband died in the course of global warfare II, and it used to be assumed that every one yet a number of family-owned and archival copies of her cookbook vanished besides such a lot of ecu Jewry. yet in 1995 a pair attending an antiquarian ebook reasonable in England stumbled on a duplicate of Lewando's cookbook. spotting its ancient worth, they bought it and donated it to the YIVO Institute for Jewish examine in manhattan urban, the most appropriate repository for books and artifacts with regards to prewar eu Jewry. Enchanted by way of the book's contents and by means of its backstory, YIVO commissioned a translation of the publication that might make Lewando's fascinating, scrumptious, and functional recipes on hand to an viewers past the wildest goals of the visionary girl who created them.
With a foreword through Joan Nathan. Full-color illustrations throughout.
Translated from the Yiddish through Eve Jochnowitz.
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Additional info for The Vilna Vegetarian Cookbook: Garden-Fresh Recipes Rediscovered and Adapted for Today's Kitchen
Meanwhile, upload three cut-up potatoes, the four cooked carrots, and Soup Nuts made with 1 egg [1 recipe]. Sauté 2 minced onions in � cup melted butter, and upload to the soup. prepare dinner approximately 10 mins longer. Sprinkle with [chopped clean] dill and parsley. MUSHROOM SOUP In a wide pot, convey 2 quarts water to a boil. upload 2 celery roots, four leeks, four parsley roots [parsnips will be substituted], and four carrots. prepare dinner � hour, and pressure out the greens. upload to the broth 1 cup sliced mushrooms that have been prior washed and sautéed. upload 1 cup eco-friendly peas, and prepare dinner 1 hour. Then sprinkle in � cup farfel [noodle barley that has been cooked in line with package deal directions]; 2 of the cooked carrots, mashed; 2 minced onions which were sautéed in � cup melted butter; salt and pepper to flavor; and somewhat [chopped clean] dill and parsley, and cook dinner approximately 10 mins longer. [Fania presents a noodle barley recipe. —Ed. ] POTATO SOUP prepare dinner 2 celery roots, 2 carrots, and a couple of parsley roots [parsnips may be substituted] in 2 quarts water for � hour. upload four kilos potatoes, lower into skinny slices, and cook dinner till the potatoes are delicate, approximately 20 mins. Purée the soup by way of placing the greens via a foodstuff mill. in the meantime, grate three onions, upload 1 tablespoon flour, a few pepper, and some bay leaves, and sauté in � cup melted butter. upload to the soup, and cook dinner approximately 10 mins extra. Serve sprinkled with clean dill. SAGO SOUP In a wide pot, carry 2 quarts water to the boil. upload 2 celery roots, 2 parsley roots [parsnips may be substituted], 2 carrots, 2 leeks, and 1 ounce dried mushrooms. prepare dinner for 1 hour. Then pressure and upload � cup of the simplest sago to the transparent broth. Mash the cooked greens, apart from the parsley root, and upload to the soup. in the meantime, lower 2 potatoes into lengthy skinny strips, blanch in boiling salted water, and upload to the soup. Simmer � hour, stirring usually so it doesn't burn. warmth � cup butter, and sauté 2 diced onions and 1 tablespoon flour. upload the roux to the soup, prepare dinner 10 mins, and salt to flavor. consume with toasted rolls. you can even upload 1 tablespoon bitter cream to every bowl. [Sago is a starch extracted from the spongy middle of the stem of the sago palm tree. it truly is used as a thickener in recipes, and even supposing tapioca has a touch diversified texture, it really is a suitable substitute—use � cup tapioca pearls during this recipe. —Ed. ] FRENCH SOUP In 2 quarts water, prepare dinner 2 small celery roots, 1 parsley root [a parsnip should be substituted], four carrots, three leeks, and 1 ounce dried mushrooms for 1 hour, and pressure. In one other pot, steam � cup eco-friendly peas, and upload to the broth. chop up 1 head of Italian cabbage (or normal cabbage or cauliflower) [and upload to the broth]. Mash 1 of the cooked carrots, 1 cooked celery root, and the cooked mushrooms, after which upload to the soup in addition to three julienne-cut potatoes. Salt to style, and cook dinner approximately half-hour. Make Soup Nuts with 1 egg. Sauté 2 diced onions in � cup melted butter. upload to the soup with the Soup Nuts, and prepare dinner approximately 10 mins extra. OATMEAL SOUP Simmer 1 ounce dried mushrooms, three tablespoons butter, 1 parsley root [a parsnip might be substituted], 1 celery root, 2 leeks, and a pair of carrots in four cups water for 1 hour.
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