‖ schalet(e Jewish Cookery.
(ˈʃalɪt, ʃaˈlɛt)
Also schaleth.
[app. a Ger. variant of Yiddish tsholnt.]
a. A kind of baked fruit pudding. b. A Sabbath dish of meat, potatoes, and vegetables, prepared on a Friday and baked slowly overnight.
| 1943 A. L. Simon Conc. Encycl. Gastronomy IV. 27/1 Schaleth is an old favourite among Jewish cookery recipes..a pudding made of..apples..raisins and sultanas..spices..and baked under a cover of a hard wheat paste. 1949 Housewife May 2/2 The traditional Saturday lunch-dish is the Schalet, a stew of meat and beans, prepared on the Friday and left to cook at the back of the stove. 1956 L. Blanch Around World in Eighty Dishes 99 Schalète (from Israel)... An apple and raisin cake. 1966 J. Gardner Amber Nine iii. 40 ‘Best Schalete I've ever tasted.’.. ‘Kosher, of course.’ 1970 L. M. Feinsilver Taste of Yiddish ii. 172 Heine, in discussing the merits of schalet, or tsholnt, expressed regret that ‘the Christian Church, which borrowed so much that was good from ancient Judaism, should have failed to adopt schalet as its own’. |