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KOENIG KUCHEN

(Cakes) - (The International Jewish Cook Book)







Cream one-quarter cup of butter with one cup of sugar, yolks of six
eggs, one-quarter pound of raisins, one-quarter pound of currants, juice
and peel of one lemon, one spoon of rum, twenty blanched and grated
almonds, two cups of flour mixed with one-half teaspoon of
baking-powder, two stiffly-beaten whites of eggs. Bake in an ungreased
form one to one and one-half hours.











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