Informational Site NetworkInformational Site Network
Privacy
 
Home Recipes Cook Books Food Categories Featured

ALMOND PUDDING, No 1

(Passover Dishes) - (The International Jewish Cook Book)







Take the whites of seven eggs with the yolks of ten, one-half pound of
pulverized sweet almonds with one-half ounce of pounded bitter almonds,
one-half pound of powdered sugar and one tablespoon of orange-flower
water. Beat the eggs well with the orange water, then add the sugar and
almonds gradually; beat all for one hour or until it bubbles; then
grease deep pie-dishes with olive oil and pour in the mixture. They must
be baked in a rather moderate oven. When the mixture is set and browned
place over them a paper greased with olive oil to prevent them getting
dark. Serve cold.
Powdered sugar should be sprinkled freely over the pudding before
serving. If you wish to have them very rich boil one-half pound of sugar
with one-half pint of water until it thickens; cool and pour over the
pudding when you take it from the oven.











Add to del.icio.us Add to Reddit Add to Digg Add to Del.icio.us Add to Google Add to Twitter Add to Stumble Upon
Add to Informational Site Network
Report
Privacy
SHAREADD TO EBOOK



Vote

1 2 3 4 5


Viewed 1865 times.

Home Made Cookies.ca