1/2 lb broad noodles
2 eggs
1/2 cup sugar
1/4 tsp cinnamon
1/8 tsp salt
3 tbsp butter or margarine
1/2 cup raisins
1/2 cup apples, peeled, cored and chopped
1/4 cup walnuts butter or margarine for top, ping
3 tbsp bread crumbs
Directions
Rabbi Pinchas, the Tzaddik (wise man) of Koritz, used to say that
Jews eat lots of lokshen on Shabbat because noodles are symbolic of
the unity of the people of Israel: They are so entangled that they
can never be separated.
1. Preheat oven to hot (400F)
2. Cook noodles according to package directions until tender. Drain.
3. Beat eggs yolks with sugar, cinnamon, nutmeg and salt. Add drained
noodles, butter or margarine, raisins or chopped apples and walnuts
and mix well. 4. Beat egg whites until stiff and gently fold into
noodle mixture. Pour into greased casserole dish, dot with butter or
margarine and cover with bread crumbs. Bake 45 minutes.
SERVES 4
Recipes By: So Eat, My Darling: A Guide To Yiddish Kitchen
- Naf Avnon and Uri Sella - From: S. Lefkowitz From:
Sam Lefkowitz Date: 09-12-94
Servings: 1 servings
Baked Noodles With Raisins & Nuts (Lokshen Ku Recipe brought to you by Recipe Ideas
Categories: Fruit; Nut
The History of Recipes
Written recipes as an idea can be tracked way back into antiquity, in fact as far back as the early Egyptians, and possibly even further than that. In practice though, sadly, these ancient cook books were just very simple hieroglyphic instructions for preparing food.
In an interesting twist, the most ancient recipe discovered so far, according to food historians are some tablets in Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel wonderful and blissful. Progressing into Roman times 25BC a roman called Apicius compiled a number of documents showing how to cook the recipes cooked by wealthy roman citizens. In his publication, Apicius describes how the roman meals were separated into hors d`oeuvre, main meal and desserts, something that is very familiar to us today. Aspicius informs us how the ancient cooks made use of a wide range of spices, including some that we all recognise such as basil, mint and asafoetida. Later on, in the 15th century, people returning from the crusades brought us a variety of foods, spices and herbs from Arab cuisine, such as coriander, parsley, and basil. These new culinary innovations prompted an eruption in recipe books, some of which are now in private libraries. Over the succeeding few hundred years, the rich and powerful families of Wesstern Europe strove to offer the most exotic banquets, and because of this cooks and their recipes were at a premium. Notwithstanding that, it wasn`t until the 19th century that cookery and recipe publications became popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated years of their lives to assembling, testing, and writing down the recipes that were being prepared for the better households. When we get to the twentieth century, cookery books were greatly in demand due to higher levels of literacy, people having more free time and having more money to spend. |
We hope you enjoy this Baked Noodles With Raisins & Nuts (Lokshen Ku recipe.
