Classic, traditional Jewish cookbook. The real thing.
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POTATO KNISHES
6 tablespoons shortening 2 onions, chopped 4 cups mashed potatoes 3 eggs 3/4 cup sifted flour 1 teaspoon salt 1/8 teaspoon white pepper 2 tablespoons grated onion
Melt 4 tablespoons of the shortening in a skillet. Add the chopped onions. Saute for 10 minutes, stirring frequently. Remove the onions and cool. Preheat the oven to 375 degrees. Melt the remaining shortening in the skillet. Mix together the potatoes, eggs, flour, salt, pepper, grated onion and melted shortening. Knead until smooth. Break off pieces and shape into 2-inch balls. Make a depression in the center of each, and fill with a teaspoonful of the sauteed onions. Cover the filling with the dough. Flatten the balls slightly with the palm. Place on a greased baking sheet. Bake in a 375 degree oven for 25 minutes, or until browned. Chopped liver may be substituted for the onions, if desired.
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Most Helpful Customer Reviews
21 of 22 people found the following review helpful
Format:Paperback
I've been using this book for almost forty years. It includes many traditional Eastern European traditional recipes that are time tested and easy to follow. When I got married, this became my wife's number one cookbook. It is now falling apart and I am ordering another one. These are the recipes that I remember from my childhood. Additionally the recipes can be followed by one who is not a cook.
16 of 16 people found the following review helpful
Format:Paperback
In my library of over 100 cookbooks, many of them Jewish in content, this is the one I consult first before looking at any others. The recipes are truly wonderful, easy to follow and typical of the Jewish cookery I was brought up on. I have given copies of the book to my children and friends interested in the "real thing" and they all agree with me. The blintzes are outstanding and never let me down. It's the 1 book I couldn't be without to try "new old recipes".
16 of 16 people found the following review helpful
By A Customer
Format:Paperback
This is the best, easiest-to-follow traditional Jewish recipe book I know of. I've have a paperback from the 1960's that I've held together with rubber bands, since it was out of print and unreplacable. I'm glad to see it's been reprinted. Whenever I've made anything from this book, my kitchen smells the way my grandmother's--and my husband's grandmother's--once did. I love this book and I'm giving it to friends and relatives, who I know will appreciate it.
10 of 10 people found the following review helpful
Format:Paperback
The Jewish mother/family humor is dated and a little over the top, but it doesn't matter. The recipes are great. This is genuine, unmodernized Ashkenazi cooking, the way my grandma cooked. There's a great selection of recipes for every occasion--everyday, Shabbat, and holidays. No fancy ingredients, and the recipes are easy to follow.
If you want to wallow in nostalgia, this is it.
6 of 6 people found the following review helpful
By Mary Mills
Format:Paperback|Amazon Verified Purchase
I bought this cookbook about 35 years ago when I had a Jewish boyfriend, a New Yorker who landed in Texas for graduate school and had brought me a bagel from New York as a kind of courtship gift. I had no idea who Molly Goldberg really was until many years later when someone told me about the radio program. Anyway, I come from Texas German Czech stock, so cooking dumplings and cabbage rolls and soups is second nature to me and I used this book until it fell apart. I am buying another one. One time I made the calf tongue baked with tomatoes and I am not kidding you that neighborhood cats lined up on the fence across from my kitchen window and meowed and howled until I brought them a little bit of the neck of the tongue (which has a very naughty name in yiddish). The instructions on what to do with lox wings and bits are great. I tried it out at Zabar's after I moved to New York. Knedlock with chicken broth, (sp) and the stuffed cabbage rolls are great.(grate the onion) I recommend it with all my heart.
3 of 3 people found the following review helpful
By Mary Julia
Format:Paperback
Thirty-six years ago, I attended a party where cheese blintzes were served. It was my first blintz, and I had never tasted anything so delicious. I asked the hostess about the recipe and she handed me the Molly Goldberg Jewish Cookbook. I went out and bought this paperback ($.95, I believe!). There is a Jewish Deli in Cincinnati, Izzy's, and my husband had always enjoyed their Lima Bean Soup. I called Izzy for the recipe, and he laughed me off the phone ... wouldn't share. Well, lo and behold, a recipe was right there in Molly Goldberg. I have made this soup ever since. Lima Bean Soup was the Thursday soup, and they have at last removed it from the menu. I guess this recipe is not modern enough. But it is certainly authentic.
11 of 15 people found the following review helpful
Format:Paperback
We have used two of the recipes (Sauerkraut Soup and Bagels Jake) and both were failures (p.s. we are usually quite successful cooks). The bagel failure was especially bothersome since we tried several times. After checking online recipes, we finally found the problem: the recipe is wrong! Boiling bagels for 20 minutes is crazy!
A Jewish cookbook that leads you astray on bagels??
2 of 2 people found the following review helpful
Format:Paperback|Amazon Verified Purchase
I bought this for my wife who still had her mothers copy . Also bought one for my grandaugfhter .
Most Recent Customer Reviews
5.0 out of 5 stars
great cook book
I can once again smell my mothers kitchen..the recipes in this book are truly from my past..all my aunts and grandparents cooked it all..
Published 4 months ago by adie
5.0 out of 5 stars
It really is as good as they say.
I cook weekly church dinners for 60 to 75 people. All this winter, in the interest of understanding, we are inviting guest speakers of several different faiths to come to our... Read more
Published 16 months ago by Barbara
3.0 out of 5 stars
Molly was a cook, but Gertrude Berg wasn't
I was curious about the cookbook; thought Gertrude Berg really had a hand in it, but after seeing a documentary about her, realized she must have just leant her name to this book... Read more
Published on February 18, 2011 by S. Kosner
5.0 out of 5 stars
Latkas
I have a 1962 copy of this book ($0.50) which belonged to my grandmother. The binding has fallen apart, the pages are all yellowed and stained, and it is held together by a rubber... Read more
Published on December 5, 2010 by Michelle
4.0 out of 5 stars
The Molly Goldberg Jewish Cookbook
This was a replacement for my beloved 1955 copy. I wore it out since then and
could not be without the little gem. I am so happy I could replace it.
could not be without the little gem. I am so happy I could replace it.
Published on August 8, 2010 by baker lady
5.0 out of 5 stars
Wonderful cookbook!
If you omit the baking powder from the Potato Kugel, you have my grandma's kugel. The latke recipe is the written version of what my mother and grandmother used to make every... Read more
Published on July 21, 2009 by Erisian Saint
4.0 out of 5 stars
Can't wait to try
I just received this book so I cannot really rate it yet. Since I have a question about the recipes already it won't get 5 stars. Read more
Published on February 19, 2006 by D. Diatz
Citations (learn more)
This book cites 1
book:
2
books
cite this book:
- Yom Kippur by Norma Simon on page 226
- Matzoh Ball Gumbo: Culinary Tales of the Jewish South by Marcie Cohen Ferris in Back Matter (1), and Back Matter (2)
- The Rosh Hodesh Table: Foods at the New Moon by Judith Y. Solomon in Back Matter
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