100 Year Old Jewish Recipes For Any Occasion!

Put an "old" spin on your regular recipes with 100 year old Jewish Recipes

Renew Your Love For Food by Eating a
Traditional Jewish Recipe ...First Served 100 Years Ago



Is your Betty Crocker cookbook not giving you any exciting cooking recipes that you'd be proud to share with loved ones? Are you still making the same dishes that every cookbook provides? Well that's all about to change with this 100 year old Kugel recipe!

It's a delicious pate that has been eaten by Jewish families for over 100 years and passed down from hungry generation to hungry generation. This recipe will make a nice appetizer,a yummy light lunch for an outdoor picnic or a simple dinner that goes great with a bottle of wine and your closest friends. 100 year old Jewish recipes can be used for any meal you choose. Whether you're already a fan of Jewish foods or a newcomer to the genre, these recipes are perfect for you!

The tasty and flavorful dish can be used in so many ways! The Jewish pate can liven up your cocktail parties by providing a treat as well as a conversation piece. The traditional dish can be taken to work potlucks where it can be paired with crackers,or spread onto bread. And of course, this fabulous recipe will go great at Jewish holiday celebrations where it can be used to compliment already memorable traditions or to start a brand new tradition!

So many distinct flavors are packed into this 100 year old recipe including fresh celery, tangy dijon mustard and the always delicious combination of rosemary, sage and thyme. You already have the right utensils to make this traditional Jewish recipe, and most of the ingredients are waiting for you in your pantry, so what are you waiting for?

These traditional Jewish recipes will make you glad that you searched the internet for something new and found 100 Year Old Jewish Recipes! So run to your kitchen and experience these delicious jewish recipes 100 years in the making!

100 Year Old Pate

2 Pound(s) Chicken livers
1/2 Pound(s) Bacon cooked crisp
1 Cup(s) Chicken stock
1 large White or yellow onion
2 Stalks celery with tops
1/4 Bell pepper
1 Clove garlic
1 Teaspoon(s) Heaping thyme
1/4 Teaspoon(s) Sage
1 Pinch rosemary
1 Small bay leaf
1/2 Teaspoon(s) Dijon mustard
1/2 Pound(s) Sweet cream butter


2 qt. sauce pan Colander or large strainer measuring cups and spoons food processor
mixer or blender
Pate molds or buttered 9" cake pan with release or a bowl


  • In sauce pan, combine livers, stock, spices, garlic, celery, onion, pepper & salt.
  • Add enough wine to just cover ingredients and bring to boiling point.
  • Reduce heat, cover, and simmer for about 1/2 hour.
  • When done, place contents in the colander. Reserve the wine broth and allow it to stand and cool. Discard the bayleaf from the contents in the colander and allow remainder to cool for 1/2 hour.
  • Gently ladel off the wine broth until the liquid containing the sediment equals 2/3 cup. Save the clear broth in case you need more. Be sure to catch all the sediment because it is an important part of the recipe.
  • In your food processor; combine the contents of the colander, sediment broth, butter, mustard and 1/2 of the crumbled bacon. Process until the mixture is a smooth, soupy puree. Fold in remaining bacon and pour into final mold. If it is too thick to pour, you need to add more broth. Allow pate to set in refrigerator for at least 24 hours.
  • Unmold, lightly sprinkle with cracked peppercorns and garnish with sliced olives and parsley.

This recipe is an antique French farm recipe reported to be over 100 years old. It is a classic recipe with wonderful spices and subtle flavors.

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