Today's post is a confession about a family recipe on the blog and the cookbook.
If you own the first Mennonite Girls Can Cook cookbook
you will find this recipe on page 174 -
photos in the book are ones I was happy to take while I watched my mom bake.
In fact, the note with the recipe tells you that I have pretended
not to be able to make these, as they have always been Mom's special gift to us,
all the while knowing that one day I'd probably have to take on the challenge myself.
The day I decided it was time . . .
came a few years after the book was published.
I followed the recipe and they were just fine -
but not as wonderfully fine as hers!
So I called her and asked her why?
I read the recipe to her and she corrected me and
said she uses lard and margarine - not shortening and butter.
Oh . . . and then I remembered . . . me thinking it would not make a difference
and it would sound better to use shortening and butter . . .
so I changed the recipe . . .
Only to find out I should have taken her at her word.
(Butter is still okay, but the lard makes a noticeable difference in texture)
(Butter is still okay, but the lard makes a noticeable difference in texture)
When I made them for the kids and told them my dilemma of
having sent the recipe incorrectly to the printers,
there were some smiles.
They were happy to learn that the secret of Oma's Perishky is still with us
and now with you too . . . ssh ....
there have to be some benefits of reading my musings.
Two other things I would correct in the book, if I could . . .
One is that you really need more fruit (6 cups) and less sugar (1 1/2 cups) for the filling.
I tried to be exact and sometimes had to guess when she does not measure
Maybe cooks will figure this out as they go along.
The second thing is that it seems more practical (if doing long Perishky)
to roll out a rectangle (12 x 18 inches) (as opposed to 16x16)
That way, when you cut it into four strips, they are a bit shorter but wider
and it's easier (for a beginner) to fold the pastry over the fruit to pinch.
And that's my updated version.
Crazy thing is they still don't taste as good as hers.
One is that you really need more fruit (6 cups) and less sugar (1 1/2 cups) for the filling.
I tried to be exact and sometimes had to guess when she does not measure
Maybe cooks will figure this out as they go along.
The second thing is that it seems more practical (if doing long Perishky)
to roll out a rectangle (12 x 18 inches) (as opposed to 16x16)
That way, when you cut it into four strips, they are a bit shorter but wider
and it's easier (for a beginner) to fold the pastry over the fruit to pinch.
And that's my updated version.
Crazy thing is they still don't taste as good as hers.
6 comments:
I think I'll print this post and tuck it inside my book. :)
Something else I've tucked in there is Oma's recipe for peppermint cookies that she hand wrote and sent to me with a package of peppermint oil and baking ammonia.
Ha - I had to laugh when I read your comments about the perishky not tasting quite like your Mom's. I feel the same way about my mother's roast chicken - it is never as good as hers was. Glad you could still ask your Mom and she knew what was needed.
Helen
There are a few things my mom made that I loved that I need to get the courage up to try...
I'm picking plums and now I think I'm hungry for some plum perishky. I just cleaned out my freezer sending all the remaining perishky to the kids. The wonderful thing about putting these in the freezer is that they taste just as wonderful a year later. No one would know the difference.
I have always used lard and butter but now I'm wondering if my mil always used margarine back in the day when she made them too. I'll have to ask her. =)
I love your pictures.. they are inspiring.
everything simply tastes better when someone else makes it - but thanks for sharing the "real" recipe
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