Genealogy Immigration/Migration: Jewish Immigration

Jewish ImmigrationBy Barry J. Ewell

Immigration/Migration patterns for the Genealogists: Think like a historian
One of the most important considerations in finding our ancestor is immigration research. Immigration/migration patterns reveal clues to finding the origin of your immigrant ancestors.

Look at immigration from a historian’s point of view and not from the genealogical point of view.  Your trying to understand what you ancestors did and why.  As a genealogist, you wonder why your ancestors migrated. You look for clues that might direct you to the birthplace in country of origin. As genealogists the first thing we do is start searching Continue reading

Recipe: Jewish Kugel

Soak 1/2 loaf of bread in water; then press it dry. Heat 1/2 cup of butter and mix with the bread; add 2 chopped apples, 1/2 cup of raisins, 1/2 cup of pounded almonds and the grated peel of a lemon. Add the yolks of 4 EGGS and the whites beaten to a stiff froth; mix well together. Put in a buttered PUDDING-dish and pour over 1/2 cup of melted butter; let bake in a moderate oven until brown. Serve hot.

Dishes & Beverages of the Old South, by Martha McCulloch Williams (Year 1913)

Recipe: Jewish Stewed Cabbage

Shred a red cabbage very fine. Heat 2 tablespoonfuls of drippings in a pan; add the cabbage; cover and let stew with 2 apples, and 1 onion chopped fine. Then brown 1 tablespoonful of flour in hot butter; add 1/2 cup of water mixed with vinegar. Season with salt, pepper and sugar to taste. Pour the Sauce over the cabbage; let simmer ten minutes. Add 1/2 cup of red wine; let boil up and serve hot.

Dishes & Beverages of the Old South, by Martha McCulloch Williams (Year 1913)

Recipe: Jewish Shallét

Line a well-buttered PUDDING-dish with a rich pie-paste and cover with a layer of sliced apples. Sprinkle with cinnamon, grated lemon peel and small bits of butter, and moisten with white wine; then cover with a layer of the paste and fill with another layer of apples, nuts and raisins, a tablespoonful of syrup, the juice of 1/2 lemon and bits of butter. Cover with the top crust; press in the edges with a beaten egg, and rub the top with butter. Let bake in a moderate oven until done.

Dishes & Beverages of the Old South, by Martha McCulloch Williams (Year 1913)