Selected text
Well, on Friday night supper was usually fish in aspic, followed by meat soup, pasta granules and some sort of pudding. They kept this warm – then there was no gas but a wood burning stove – by putting it on this because they were not even allowed to warm it up. Friday evening, like Saturday evening, began with (my father) saying a bracha over the wine and then giving everyone a drop to taste. He did the same with the chala, he prayed and then everyone got a bite. On high holidays – that is Rosh Hashanah, Yom Kippur and Tabernacles, right up until Simchat Torah – he put honey on the chala, otherwise it was salt.
Period
Location
Nyiregyhaza
Hungary
Interview
Blanka Gallo