By Fania Lewando
Beautifully translated for a brand new iteration of devotees of scrumptious and fit consuming: a groundbreaking, mouthwatering vegetarian cookbook initially released in Yiddish in pre–World struggle II Vilna and miraculously rediscovered greater than part a century later.
In 1938, Fania Lewando, the owner of a favored vegetarian eating place in Vilna, Lithuania, released a Yiddish vegetarian cookbook in contrast to any that had come prior to. 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 cakes that brought greens and end result that had no longer routinely been a part of the repertoire of the Jewish homemaker (Chickpea Cutlets, Jerusalem Artichoke Soup; Leek Frittata; Apple Charlotte with complete Wheat Breadcrumbs). additionally incorporated have been impassioned essays through Lewando and by means of a doctor concerning 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 was once offered all through Europe.
Lewando and her husband died in the course of international battle II, and it was once assumed that every one yet a number of family-owned and archival copies of her cookbook vanished besides so much of eu Jewry. yet in 1995 a pair attending an antiquarian ebook reasonable in England stumbled on a duplicate of Lewando's cookbook. spotting its historic price, they bought it and donated it to the YIVO Institute for Jewish learn in manhattan urban, the premiere repository for books and artifacts on the subject of prewar eu Jewry. Enchanted via the book's contents and by means of its backstory, YIVO commissioned a translation of the e-book that might make Lewando's captivating, scrumptious, and functional recipes to be had to an viewers past the wildest goals of the visionary lady who created them.
With a foreword by means of 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
Devour this with rusks. you can even devour this soup chilly. [See observe for break up Pea Soup. —Ed. ] RHUBARB SOUP Trim and slice four kilos rhubarb, and prepare dinner for � hour in 2 quarts water. pressure, and upload 2 cups sugar and the zest of one lemon to the broth. proceed to prepare dinner for an additional � hour, after which sit back. Serve with 1 tablespoon bitter cream in each one dish. you could consume this with new potatoes. APRICOT SOUP cook dinner 2 kilos apricots for � hour in 6 cups water and take away the pits. Push via a sieve, or purée in a nutrition processor. upload sugar to style, and upload 1 tablespoon bitter cream to every dish earlier than serving. you could devour this chilly. Serve with mashed potatoes. chilly CHERRY SOUP cook dinner 2 kilos black cherries in 2 quarts water for � hour, eliminate the pits, and push via a sieve or purée in a nutrients processor. upload sugar to flavor, and make allowance to chill. Serve with 1 tablespoon solid bitter cream in each one dish. devour with cheesecake or with potatoes. chilly BLUEBERRY SOUP cook dinner four pints blueberries in 6 cups water for � hour, then push via an outstanding sieve or purée in a meals processor, upload sugar to style, and make allowance to chill. Serve with 1 tablespoon bitter cream in each one dish. devour this with potatoes or rusks. [See word for break up Pea Soup. —Ed. ] ROLL SOUP collapse 2 French bread rolls right into a bowl. upload three tablespoons butter and a few salt. Pour on 1 cup boiling water, and canopy tightly for five mins sooner than serving. [The rolls in Vilna should have been a lot smaller. This soup should be made with one roll. —Ed. ] CABBAGE SOUP WITH MILK Grate 1 celery root, 2 carrots, and 1 parsley root [a parsnip might be substituted]. mix with 12 oz (about � head) shredded cabbage, and blanch every little thing in boiling water to minimize the bitterness [discard this primary water]. positioned all of it in a pot, upload three diced potatoes, a few salt, and a couple of cups water, and prepare dinner till tender, approximately 10 mins. Then pour in 2 cups milk, and cook dinner a bit longer, approximately 10 mins. in the meantime, sauté 1 tablespoon flour in 10 tablespoons melted butter, stir into the soup, and cook dinner an extra 10 mins. while serving, upload 1 tablespoon candy cream to every dish. POTATO SOUP WITH MILK Wash and peel 2 kilos potatoes, slice thinly, and prepare dinner in boiling water for 10 mins. Then upload the cooked potatoes to four cups scalded milk, besides 2 thinly sliced onions, � cup butter, and salt (whoever makes use of pepper may also upload pepper), and simmer until eventually delicate, approximately 10 mins, stirring sometimes so it doesn't burn. FARINA SOUP WITH MILK Sprinkle � cup farina right into a saucepan with four cups chilly milk, and prepare dinner, stirring regularly, until eventually it starts off to simmer a bit. Then upload � cup butter, 1 tablespoon sugar, and a few salt, and cook dinner an extra 10 mins. FARINA SOUP WITH WATER Sprinkle � cup farina right into a saucepan with 2 cups chilly water, and prepare dinner, stirring continually, until eventually it starts off to simmer. Then upload 6 tablespoons butter and a few salt, and cook dinner an extra 10 mins. SAGO SOUP WITH MILK Sprinkle � cup French sago right into a saucepan with three cups milk. upload 6 tablespoons butter and a few salt, and simmer � hour, stirring so it doesn't burn.