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| '''P'tcha''' (also known as "calves foot jelly") is a traditional ] ]ish dish prepared from calves' feet, similar to an ].<ref>''The Complete ] Cookbook'', Frances AvRutick,Jonathan David Company, 1981. ISBN 0824602625 p. 26 </ref> | '''P'tcha''' (also known as "calves foot jelly") is a traditional ] ]ish dish prepared from calves' feet, similar to an ].<ref>''The Complete ] Cookbook'', Frances AvRutick,Jonathan David Company, 1981. ISBN 0824602625 p. 26 </ref> | ||
Revision as of 11:00, 9 November 2011
 | It has been suggested that this article be merged with Pork jelly and Pihtije. (Discuss) Proposed since November 2011. |
P'tcha (also known as "calves foot jelly") is a traditional Ashkenazi Jewish dish prepared from calves' feet, similar to an aspic.
In Eastern Europe, Jews served p'tcha with chopped eggs on the Sabbath. In the early 20th century, Jewish immigrants in the United States continued to prepare the dish, and it was often served as an appetizer at Jewish weddings.
The “Encyclopedia of Jewish Food" describes it as a delicacy made from one of the least expensive parts of the animal.
See also
References
- The Complete Passover Cookbook, Frances AvRutick,Jonathan David Company, 1981. ISBN 0824602625 p. 26
- Jewish foods to bring back
- Jewish foods to bring back