Cranberry Strudel Recipe

A recipe for “קרעמבּערי סטרוּדעל” or cranberry strudel, from Hinde Amchanitzki’s cookbook, The Text Book for Cooking and Baking (1901).

Part of our 2022 Gala Celebration highlights the recipes of families past, whether they resided in one of our two tenements at 97 and 103 Orchard Street or in the broader Lower East Side neighborhood.

The Rogarshevsky family immigrated to New York from the Russian Empire in 1901 and soon came to settle in our tenement at 97 Orchard Street. While working and raising six children in her new home, Fannie would have found Old World comfort in a New World kitchen in this Yiddish recipe for cranberry strudel from Hinde Amchanitzki’s cookbook.

Ingredients

• 1 qt of cranberries
• 1/2 lb of sugar
• 2 eggs
• sugar
• flour
• baking powder
• fat of your choice

Directions

1. Take a quart of cranberries, half a pound of sugar, and a bit of water. Cook until thick and put aside to cool.
2. Take a glass of fat, a glass of sugar, and 2 eggs, and stir together. Add a glass of water and mix well.
3. Take 2 glasses of flour, and 2 ^1/2 teaspoons of baking powder, mix them together and stir into batter.
4. Take a sheet and grease it well. Pour in half the batter and spread it evenly over the entire sheet with a spoon.
5. Spread the cranberries evenly over the dough and pour the remaining dough over the cranberries, covering them completely.
6. Sprinkle sugar on top and bake thoroughly. When done, let cool and cut into pieces. Serve warm.