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CARROT SCHALET

(Mehlspeise (flour Foods)) - (The International Jewish Cook Book)







Boil one pound of carrots, let them get perfectly cold before grating
them. In the meanwhile cream a heaping tablespoon of drippings or
chicken fat and four tablespoons of sugar, add gradually the yolks of
four eggs, the grated peel of one lemon, one teaspoon of cinnamon, a
little grated nutmeg, three tablespoons of flour, one teaspoon of
baking-powder, pinch of salt, and the beaten whites last. Heat a few
tablespoons of fat in a pudding dish, pour in the mixture and bake in a
moderate oven one hour, then sprinkle sugar and cinnamon and return to
oven for a few moments to brown. Serve hot.











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