Recipes > Eggs > Krosphada



  • 2 sliced onions
  • 2 ounces each of sugar and spices
  • pepper
  • salt
  • 1 pint of pure malt vinegar
  • 6 beaten eggs
  • crumbled ginger-bread


Place onions with sugar and spices, pepper and salt to taste, in pure malt vinegar and boil gently until the onions are nearly done. Let it cool a little and then stir in beaten eggs and sufficient crumbled ginger-bread to make the whole quite thick. Place again over the fire for a few minutes, stirring frequently and mashing the mixture into a uniform paste, but be very careful that it does not boil.


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The International Jewish Cook Book (1919).

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