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Matzo Fruit Fritters (Fruit Crimsel)

April 05, 2021
Image courtesy of Jewish Museum Milwaukee ArchivesImage courtesy of Jewish Museum Milwaukee Archives

I never paid much attention to my mother’s cookbook collection as a kid. And yet, thinking back to my childhood home, I can clearly envision a copy of The Settlement Cook Book. I can see its spine, faded and tattered, the way a well-loved book should be. And I remember thinking its cover—a simple drawing of apron and chef’s toque-wearing women bustling toward a large heart—was at once odd, dated, and hopelessly charming. What I did not realize at the time was that the unassuming community cookbook perched in the alcove of my mother’s red secretary desk is one of the best-selling cookbooks of all time.

Featured in: As American as Pot Roast and Potato Salad

Ingredients

  • 3matzos, soaked and squeezed dry
  • 2tablespoons raisins, chopped
  • 2tablespoons chopped almonds
  • 3egg yolks
  • ¾cup sugar
  • 1grated lemon rind
  • 1tablespoon lemon juice
  • 3egg whites, beaten stiff

Preparation

  • Step 1

    Mix in the order given and drop from tablespoon into deep, hot fat. Serve hot with stewed prunes flavored with orange juice.

  • From The Settlement Cook Book