Home Recipes Cook Books Food Categories Featured


(Cakes) - (The International Jewish Cook Book)

Separate the yolks and whites of ten eggs. Beat the yolks with two cups
of pulverized sugar. When thick add one and three-fourth cups of sifted
dry rye bread crumbs, one-half pound of sweet almonds, also some bitter
ones, grated or powdered as fine as possible, one-fourth pound of
citron shredded fine, one cake of chocolate grated, the grated peel of
one lemon, the juice of one orange and one lemon, one tablespoon of
cinnamon, one teaspoon of allspice, one-half teaspoon of cloves, and a
wine glass of brandy. Bake very slowly in ungreased form. Frost with a
chocolate icing, made as follows: Melt a small piece of chocolate. Beat
the white of an egg stiff with scant cup of sugar, and stir into the
melted chocolate and spread with a knife.

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


1 2 3 4 5

Viewed 1358 times.

Home Made Cookies.ca