Potato Kugel Origin at Jack Snook blog

Potato Kugel Origin. This current piece traces the development and split of potato kugel into numerous distinct variations. Of the two main kugel varieties today—noodle and potato—noodle (lokshen in yiddish) is the older, originating in the 1500s. While either ingredient can be incorporated into either a sweet or savory version, potato kugel is often savory and combines shredded potatoes with oil, onions, eggs, and sometimes cheese. While some cooks preferred a lighter kugel such as kartoflnik, others produced an even heavier meat version of potato kugel, known today as. Earlier kugels were made primarily of bread dough, and potato kugels only hit the scene about 300 years after the noodle version. From there, it migrated to the u.s. My newest piece for the nosher covers the entire history of potato kugel, and soon there will be another one coming out dedicated to noodle kugel. Meanwhile, sweet noodle kugels are a custardy combination of pasta (often egg noodles) eggs, butter, sugar, and dairy like milk, cottage cheese. In fact, the earliest american jewish cookbooks include kugel recipes, but none with potato. It appears that pasta reached ashkenazi jews via two distinct routes. With the late 19 century eastern european wave of immigrants.

This current piece traces the development and split of potato kugel into numerous distinct variations. While either ingredient can be incorporated into either a sweet or savory version, potato kugel is often savory and combines shredded potatoes with oil, onions, eggs, and sometimes cheese. Of the two main kugel varieties today—noodle and potato—noodle (lokshen in yiddish) is the older, originating in the 1500s. My newest piece for the nosher covers the entire history of potato kugel, and soon there will be another one coming out dedicated to noodle kugel. It appears that pasta reached ashkenazi jews via two distinct routes. In fact, the earliest american jewish cookbooks include kugel recipes, but none with potato. Earlier kugels were made primarily of bread dough, and potato kugels only hit the scene about 300 years after the noodle version. While some cooks preferred a lighter kugel such as kartoflnik, others produced an even heavier meat version of potato kugel, known today as. With the late 19 century eastern european wave of immigrants. Meanwhile, sweet noodle kugels are a custardy combination of pasta (often egg noodles) eggs, butter, sugar, and dairy like milk, cottage cheese.

OldFashioned Potato Kugel Recipe

Potato Kugel Origin While some cooks preferred a lighter kugel such as kartoflnik, others produced an even heavier meat version of potato kugel, known today as. While either ingredient can be incorporated into either a sweet or savory version, potato kugel is often savory and combines shredded potatoes with oil, onions, eggs, and sometimes cheese. Earlier kugels were made primarily of bread dough, and potato kugels only hit the scene about 300 years after the noodle version. My newest piece for the nosher covers the entire history of potato kugel, and soon there will be another one coming out dedicated to noodle kugel. In fact, the earliest american jewish cookbooks include kugel recipes, but none with potato. This current piece traces the development and split of potato kugel into numerous distinct variations. It appears that pasta reached ashkenazi jews via two distinct routes. Meanwhile, sweet noodle kugels are a custardy combination of pasta (often egg noodles) eggs, butter, sugar, and dairy like milk, cottage cheese. With the late 19 century eastern european wave of immigrants. From there, it migrated to the u.s. Of the two main kugel varieties today—noodle and potato—noodle (lokshen in yiddish) is the older, originating in the 1500s. While some cooks preferred a lighter kugel such as kartoflnik, others produced an even heavier meat version of potato kugel, known today as.