Try this Parve Schmaltz recipe, or contribute your own.
Suggest a better descriptionFrom: elayne@usa.pipeline.com (Elayne Cohen) Date: Wed, 10 Jul 1996 10:45:25 GMT As far as I can tell the first commercially made vegetarian "schmaltz" was made in South Africa by Debras. Their advertising claimed that "even the chicken cant tell the difference", which to a certain extent is true. Vegetarian SCHMALTZ is a good substitute. The product can easily be made at home. The following recipe comes from South Africa. Put all the ingredients in a deep pot. Heat gently and cook on low heat until the onion is golden. strain and keep in refrigerator. Sometimes grated apple (about 350g/12 oz) is included. From: In Search Of Plenty: A History Of Jewish Food (Kyle Cathie Ltd) JEWISH-FOOD digest 247 From the Jewish Food recipe list. Downloaded from Glens MM Recipe Archive, G Internet.
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Serving Size: 1 Serving (227g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
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