stiffly-beaten

Updated: June 16, 2025

Nice for invalids. Beat until very light the yolks of four eggs and three-quarters of a cup sugar; add rind of one-half lemon, a pinch of salt, one-half cup of sifted matzoth meal, and last the stiffly-beaten whites of the eggs. Bake in two shallow square pans in a moderate oven. When cold lay a cake on a platter, spread thickly with strawberries that have been well sugared.

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.

Beat yolks of two eggs with one-half cup of sugar until light, then add stiffly-beaten whites. Flavor with one tablespoon of rum. Whip one pint of cream very stiff, stir into beaten eggs. Line a melon mold with lady fingers, split in half. Then put a layer of whipped cream over. Chop one-half pound of marron glacé fine and sprinkle some over cream.

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.

Add the creamed butter and eggs and stir until it forms blisters and leaves the bowl clean. Take one-half cup of cleaned and seeded dark raisins and cut up some citron very fine. Dredge flour over them before adding, and if necessary, add more flour to the dough, which should be of the consistency of cup cake batter. Last add the stiffly-beaten whites of the eggs.

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.

Mix and add, after it has begun to freeze, the stiffly-beaten whites of four eggs. Orange ice is made in the same way. One box of gelatine; one cup of wine; three lemons, juice and rind; a small stick of cinnamon; one quart of boiling water; one pint of white sugar. Soak the gelatine in one cup of cold water half an hour.

Helen Campbell - The Easiest Way in Housekeeping and Cooking: Adapted to Domestic Use or Study in Classes

Sift one cup of matzoth meal in a bowl, stir into it one cup of boiling soup stock or wine. When mixed add one tablespoon of chopped almonds, one teaspoon of sugar, a pinch of salt and the yolks of four eggs well beaten; then add the stiffly-beaten whites of the four eggs and fry by tablespoonsfuls in boiling hot butter or goose grease. Sprinkle with powdered sugar and serve with wine sauce.

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.

Now add gradually half a pound of the finest flour, sifted three or four times, and the stiffly-beaten whites of the eggs. Pour this mixture into a well-buttered mold, into which you have strewn some blanched and pounded almonds. Boil fully three hours. Serve with sweet brandy or fruit sauce.

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.

Last, fold in the stiffly-beaten whites of the eggs. Bake in a moderate oven for three-quarters of an hour; try with a straw. MATZOTH CHARLOTTE, No. 1 Soak one matzoth; beat and add to the beaten yolks of two eggs, add one-fourth teaspoon of salt, one-fourth cup of chopped almonds, one-fourth cup of raisins, one-fourth cup of currants, and mix thoroughly.

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.

Sprinkle pulverized sugar on top. Sift three cups of flour in a bowl, pour in two scant cups of sour milk, beat very thoroughly, add one teaspoon of salt, the well-beaten yolks of three eggs, mix well, then add the stiffly-beaten whites of the eggs and one level teaspoon of soda sifted with one teaspoon of flour. Mix well and fry at once in very hot butter or butter-substitute.

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.

Fold in the stiffly-beaten whites of two eggs and bake in a greased baking-dish. MATZOTH CHARLOTTE, No. 2 Put the stiffly-beaten whites of eggs in last; before putting into oven. Bake in an even oven about one-half to three-quarters of an hour. To be eaten warm.

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.

Have ready one-fourth pound of grated walnuts, reserve whole pieces for decorating the top of cake. Add the pounded nuts to the beaten yolks, and two tablespoons of grated lady fingers or stale sponge cake. Last add the stiffly-beaten whites of the eggs. Bake in layers and fill with almond or plain icing.

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.