| Revision as of 16:19, 26 July 2019 editMaksim-Smelchak (talk | contribs)Extended confirmed users900 editsNo edit summary← Previous edit | Revision as of 17:53, 25 September 2019 edit undoMonkbot (talk | contribs)Bots3,695,952 editsm →History: Task 16: replaced (1×) / removed (0×) deprecated |dead-url= and |deadurl= with |url-status=;Tag: AWBNext edit → | ||
| Line 3: | Line 3: | ||
| == History == | == History == | ||
| In Eastern Europe, Jews served p'tcha with chopped eggs on ]. 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 ]s. The ''Encyclopedia of Jewish Food'' describes it as a delicacy made from one of the least expensive parts of the animal.<ref>{{Cite web |url=http://www.forward.com/articles/135781 |title=10 Jewish foods to bring back |access-date=2011-03-09 |archive-url=https://web.archive.org/web/20110305165513/http://forward.com/articles/135781/ |archive-date=2011-03-05 | |
In Eastern Europe, Jews served p'tcha with chopped eggs on ]. 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 ]s. The ''Encyclopedia of Jewish Food'' describes it as a delicacy made from one of the least expensive parts of the animal.<ref>{{Cite web |url=http://www.forward.com/articles/135781 |title=10 Jewish foods to bring back |access-date=2011-03-09 |archive-url=https://web.archive.org/web/20110305165513/http://forward.com/articles/135781/ |archive-date=2011-03-05 |url-status=dead }}</ref> | ||
| ==See also== | ==See also== | ||
Revision as of 17:53, 25 September 2019
P'tcha or galareta (also known as "calves' foot jelly") is a traditional Ashkenazi Jewish dish prepared from calves' feet, a type of an aspic. The name appears to derive from the Turkish words paça çorbası, or "leg soup".
History
In Eastern Europe, Jews served p'tcha with chopped eggs on 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
- Aspic (also known as Studen)
- Head cheese
- Kholodets (dish)
- Pacha (dish)
References
- The Complete Passover Cookbook, Frances AvRutick, Jonathan David Company, 1981. ISBN 0-8246-0262-5 p. 26
- "A Disappearing Delicacy", Grace Bello, Tablet, April 24, 2012.
- "10 Jewish foods to bring back". Archived from the original on 2011-03-05. Retrieved 2011-03-09.