Tag #133393 - Interview #101072 (Zsuzsa Diamantstein)

Grandpa went to the synagogue on holidays and we had the afferent dinner [at home], what was prescribed to eat: meat-soup, kremzli, 'yellow cake' with caudle, I didn't like it, but my mother baked it for those who liked it. The yellow cake was in fact a sponge-cake, flushed with a flavoring sauce to prevent it from being clammy. The sauce was made from sugar, egg and wine, this was the caudle. Not to mention the delicious dinner on Rosh Hashanah. The meat-soup was made before Yom Kippur, together with the apple-sauce and the apple-pie – this was the evening before the fasting. On the next day, when the fast ended, when we came back from the synagogue, after Yom Kippur, everybody got on an empty stomach – including the children – a drop of spirit, to keep them from eating immediately. They told this is the healthy way, and we all drank the coffee with milk and ate the delkli with curd then, and later, after a while, when we digested the first meal, we had paprika chicken. When grandpa's sister stopped taking care of the household, this habit disappeared [the family gathering to observe the Jewish holidays].