chrimsel

Updated: May 1, 2025

Serve hot, garnished with fried parsley and lemon slices. Jewish Chrimsel. Soak 1/2 loaf of bread in milk; add 1 cup of sugar, 1/2 cup of raisins, 1/2 cup of pounded nuts, the grated peel of a lemon and a pinch of cinnamon. Then mix with the yolks of 4 eggs and the whites beaten stiff and fry by the tablespoonful in hot fat until brown. Serve hot with wine sauce. Spanish Relish.

Unknown - 365 Foreign Dishes

Cook them in the oven, covered tight, allowing a liberal quantity of water; stew slowly for two hours; thicken with a teaspoon of potato flour, and wet the potato flour with the juice of an orange before adding. If the prunes are for chrimsel, leave out the thickening. Take seven lemons, slice thin and remove seeds.

Florence Kreisler Greenbaum - The International Jewish Cook Book : 1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering; : the Favorite Recipes of America, Austria, Germany, Russia, France, Poland, Roumania, Etc., Etc.

Oil some pieces of foolscap paper, lay the fish on them and sprinkle over them the mushroom, parsley, shalot, lemon juice, pepper and salt. Fold them in the cases and cook on a well-greased baking-sheet in a moderate oven for about twenty or thirty minutes. Send to the table in cases very hot. CHRIMSEL, No. 1

Florence Kreisler Greenbaum - The International Jewish Cook Book : 1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering; : the Favorite Recipes of America, Austria, Germany, Russia, France, Poland, Roumania, Etc., Etc.

Heat some oil in a spider; the more fat the lighter the chrimsel will be. Last add the stiffly-beaten whites to the dough. Then fry a light brown on both sides; use about a tablespoonful of batter for each chrimsel; serve with stewed prunes. Lay the chrimsel on a large platter and pour the prunes over all. Eat hot.

Florence Kreisler Greenbaum - The International Jewish Cook Book : 1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering; : the Favorite Recipes of America, Austria, Germany, Russia, France, Poland, Roumania, Etc., Etc.

This is made of unblanched, pounded almonds, grated apples, chopped raisins, brown sugar, plenty of cinnamon and the grated rind of a lemon. Mix the ingredients together and fill the hollowed out center of the chrimsel with them.

Florence Kreisler Greenbaum - The International Jewish Cook Book : 1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering; : the Favorite Recipes of America, Austria, Germany, Russia, France, Poland, Roumania, Etc., Etc.

CHRIMSEL, No. 2 Soak about three matzoth. In the meantime seed a handful of raisins and pound as many almonds as you have raisins. Now press every drop of water out of the matzoth, put them in a bowl and stir them to a cream; add a pinch of salt, the peel of a lemon, yolks of four eggs and a cup of sugar, the raisins and almonds, and also a little cinnamon.

Florence Kreisler Greenbaum - The International Jewish Cook Book : 1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering; : the Favorite Recipes of America, Austria, Germany, Russia, France, Poland, Roumania, Etc., Etc.

Then place one chrimsel upon another, being careful not to let the filling escape from its hollow and fasten the edges securely together with the fingers, keeping the rounded shape uninjured. Fry them in boiling fat, turning them from one side to the other until a dark brown. Serve hot with sugar syrup.

Florence Kreisler Greenbaum - The International Jewish Cook Book : 1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering; : the Favorite Recipes of America, Austria, Germany, Russia, France, Poland, Roumania, Etc., Etc.