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The first dish was eggs with onion: eggs are boiled, onions are cut into small pieces, and eggs are grated on the onion and mixed.
At Pesach we usually kill a chicken, we fry the liver on the coal, and grate it into the eggs with onion. They eat it with matzah or boiled potatoes, some like to put into it the boiled potatoes, some like to eat it separately.
This is the first dish, the eggs with onions. Even today those who observe Pesach eat this meal. Then they had meat-soup.
The noodles put into the soup were prepared of potato-starch. 3-4 eggs were beat up, they put into it 3-4 spoons of potato-flour, a little salt and oil. In older times they didn’t really use oil for frying, but mainly goose fat. (We used to fatten goose as well, and we would cut it at Pesach. Gooses were sitting on eggs, and ganders were cut in order to have both fat and meat. We used mainly poultry, not beef.)
At Pesach noodles were prepared of potato-flour and eggs like the dough of the pancake. As it mustn’t have been chopped up. They baked it on a baking dish, then they cut it for noodles.
At Pesach we usually kill a chicken, we fry the liver on the coal, and grate it into the eggs with onion. They eat it with matzah or boiled potatoes, some like to put into it the boiled potatoes, some like to eat it separately.
This is the first dish, the eggs with onions. Even today those who observe Pesach eat this meal. Then they had meat-soup.
The noodles put into the soup were prepared of potato-starch. 3-4 eggs were beat up, they put into it 3-4 spoons of potato-flour, a little salt and oil. In older times they didn’t really use oil for frying, but mainly goose fat. (We used to fatten goose as well, and we would cut it at Pesach. Gooses were sitting on eggs, and ganders were cut in order to have both fat and meat. We used mainly poultry, not beef.)
At Pesach noodles were prepared of potato-flour and eggs like the dough of the pancake. As it mustn’t have been chopped up. They baked it on a baking dish, then they cut it for noodles.
Period
Location
Romania
Interview
Golda Salamon