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c.1880 Polish-Ukrainian antique Wrough-copper pan Hebrew insc." Sarah L."

CAD $116.87 Buy It Now 7d, CAD $67.66 Shipping, 14-Day Returns

Seller: abram33 (2,482) 100%, Location: White Plains, New York, Ships to: Worldwide, Item: 261854537380 Details: Small size of wrought -copper Polish - Ukrainian saucepan circa 1880. Hand made with long handle and period, primitive Hebrew engraving inscription "Sarah L."( (Lamed stands for the first initial of a last name.) Sabbath pan for cholent. Tined inside. Size: 13.1/4" long,weighted 1lb 9.31oz..Good antique condition. Nice patina.Super for decorating a new modern kitchen. *************************** ******************** Authenticity of the engravings GUARANTEE. I got this pot at Brimfield , MA at last autumn cession...... ***************** *********On Friday's or a day before Holyday they take the pan with cholent to the local bakery stove and on the next day on Shabes or Yontuf to the way home from the shul (synagogue) they pick up the pan with cooked cholent. To avoid confusions they marked the pan with there names.********* Cholent (Yiddish: טשאָלנט, tsholnt or tshoolnt) or Hamin (Hebrew: חמין ) is a traditional Jewish stew simmered overnight, for 12 hours or more, and eaten for lunch on Shabbat (the Sabbath). Cholent was developed over the centuries to conform with Jewish religious laws that prohibit cooking on the Sabbath. The pot is brought to boil on Friday before the Sabbath begins, and kept on a blech or hotplate, or placed in a slow oven or electric slow cooker until the following day. There are many variations of the dish, which is standard in both the Ashkenazi and Sephardi kitchens.[1] The basic ingredients of cholent are meat, potatoes, beans and barley. Sephardi-style hamin uses rice instead of beans and barley, and chicken instead of beef. A traditional Sephardi addition is whole eggs in the shell (haminados), which turn brown overnight. Ashkenazi cholent often contains kishke or helzel – a sausage casing or a chicken neck skin stuffed with a flour-based mixture. Slow overnight cooking allows the flavors of the various ingredients to permeate and produces the characteristic taste of cholent. ***************************************************************************************************************** Very similar saucepan in the collection of Lviv or Lwow or Lemberg (Ukraine,Poland before 1939) Museum Ethnography and Crafts,see A.Kontsedikas "Masterpieces of Jewish Art" "Bronze" Moscow,1999. ***************************************************************************************************************** PLEASE $15 FOR S/H IN USA ONLY. Enjoy the auction! Thank you for shopping!

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