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About four times a week we had some kind of bean dish for the main course; we ate smashed beans, soup and pickled cabbage. On Sabbath we didn’t cook. Cholent was prepared on Friday and it was covered with paper. We always took it to Hilmann, the baker. We had to pay him in advance and he only took the cholent if we had paid him before and then he gave us a number that he also put on the cholent and that’s how we could ask for it later.
Period
Location
Kolozsvar
Romania
Interview
Egon Lovith