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We ate challah, too, usually on Fridays. The chulent was made in old times so that they prepared it at home, they put poultry, smoked things, hard boiled egg and beans in it. We put it together in a pot and there was a kosher baker on Dob Street, the Jews from the surroundings took it there. The pots were all covered with colored checked cloths, and everyone wrote their name on it. And when the bread was ready in the oven, they put these pots in, too. We went to get it on the next day, on Saturday. We also had to pay for it.
Period
Location
Budapest
Hungary
Interview
Hedvig Endrei