[Sca-cooks] beer/ale, cheese soup
susanrlin at gmail.com
Wed Oct 12 08:20:31 PDT 2011
There was a whole discussion about schmaltz a while back. I had only heard
the term used to mean rendered chicken fat but it can mean any rendered fat.
On Tue, Oct 11, 2011 at 7:33 PM, <wheezul at canby.com> wrote:
> Generally fat collected from the cooking of meat and used for frying and
> adding oils to recipes. It may even be lard in Anna's case - I haven't
> got quite far enough to do a recipe by recipe comparison and see if there
> is further clarification.
> > "hot schmaltz"?
> > -K
> > On 10/11/2011 5:49 PM, wheezul at canby.com wrote:
> >> Anna Wecker has a recipe for cheese soup to give to a woman in child
> >> bed.
> >> It basically consists of the best grated cheese (green or aged Swiss is
> >> mentioned) a fine meat broth, which might contain a bit of meat. After
> >> the cheese and broth are heated and combined to a smooth state, hot
> >> schmaltz, saffron, mace and salt are added. An option is given to add
> >> crushed pepper or caraway. Finally egg yolks are stirred in. It can
> >> satisfy the cravings of pregnant, sick and old folk.
> >> Katherine
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