By Eleri Larkum
Today’s recipe comes from Like Mama Used to Make – a cookbook produced by the Women of the Ann Arbor Chapter of Hadassah in 1952.
A revised English edition was made at some point, and was probably lurking on a bookshelf of your childhood – my mother-in-law’s copy is spread before me as I type. It has inspired me to undertake some historical Chanukah baking.
The first day of Chanukah, my true love baked for me:
A Chanukah Menorah Vegetable Salad
Now, the instructions are rather complicated, but I have taken lots of photographs along the way:
“Mash the yolk with butter or mayonaise and form into tiny balls, with a point at one end to represent the tip of a flame. Sprinkle with paprika and place above the 8 asparagus candles.”
And there you have it. A Chanukah Menorah Vegetable Salad as Mama used to make.
Stay tuned. I’m planning to attempt the Individual Candle Salad later this week, and there’s an Edwardian Rich, Plum Cake for Hanucah, which is pushing my baking skills to their very limit.
And if you can’t find your mother or mother-in-law’s copy of today’s book, you can find the whole thing on the web:
Don’t you just love the internet!
See also Eleri’s A 1916 Plum Cake, Rich, for Hanucah