[Sca-cooks] Ashkenazic Passover recipes

Susan Lin susanrlin at gmail.com
Mon Apr 4 15:34:16 PDT 2011


Has your wife seen the Sarajevo Haggadah?  I have a replica that is just
wonderful.  It's story is facinating.

I agree with your interpretation that Jewish food was often just the food of
the day made for the Jewish/Kosher palate.  I taught Jewish food history for
several years at religious school when I lived in Albany.  I had my head
bitten off on this list when I tried to share some of my knowledge so I just
keep my mouth shut now.

Have fun and enjoy! Hag Sama'ach

Shoshanah

On Fri, Apr 1, 2011 at 1:50 PM, <galefridus at optimum.net> wrote:

> My wife and I are planning a medieval Passover seder this year -- she has
> spent the past year or so figuring out the historic development of the
> Haggadah, so we're pretty certain that we'll have the correct order of
> service.  And we've documented some period practices and recipes with regard
> to most of the liturgical foods (bitter herbs, charoses, etc.)  One of the
> places where we're getting stuck is the main course.  Use of poultry for the
> seder is a comparatively recent innovation -- lamb was more commonly used,
> at least in Sephardic and Middle Eastern Jewish communities.  And that's the
> problem -- we're trying to do an Ashkenazic (northern/central European)
> seder, and nearly all of the historically documentable Jewish lamb recipes
> that we've managed to find are from the wrong part of the world -- Sephardic
> (Southern European/North African) or Mitzrachi (Middle Eastern).
>
> Based in large part on our observations of how modern Jewish cuisine works,
> my wife and I are guessing that medieval Jewish cuisine was basically a
> kosher version of the local diet.  This would mean that almost any medieval
> French or German roast lamb recipe could work for our purposes -- even if
> such recipe in its original form included non-kosher ingredients (bacon,
> lard, etc.) or involved the mixing of meat and milk (forbidden in Jewish
> law), we'd have no problem with adapting it to make it kosher.
>
> Bottom line -- any suggestions of tried-and-true medieval northern European
> roast lamb recipes?
>
> -- Galefridus
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