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CHRIMSEL, No 2

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







Soak about three matzoth. In the meantime seed a handful of raisins and
pound as many almonds as you have raisins. Now press every drop of
water out of the matzoth, put them in a bowl and stir them to a cream;
add a pinch of salt, the peel of a lemon, yolks of four eggs and a cup
of sugar, the raisins and almonds, and also a little cinnamon. Heat some
oil in a spider; the more fat the lighter the chrimsel will be. Last add
the stiffly-beaten whites to the dough. Then fry a light brown on both
sides; use about a tablespoonful of batter for each chrimsel; serve with
stewed prunes. Lay the chrimsel on a large platter and pour the prunes
over all. Eat hot.











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