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KRAUT KUGEL

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







Chop up cabbage and let stew in fat slowly until quite brown. Do this
the day previous to using. Next day mix in with the stewed cabbage
one-fourth of a loaf of bread soaked in water and squeezed dry, one-half
cup of flour, one-half cup of brown sugar, one-eighth pound of raisins,
some finely chopped citron, one-fourth pound of almonds (mixed with a
few bitter almonds), one-half teaspoon of salt, some cinnamon and
allspice, about a teaspoon, juice and peel of one lemon and four eggs.
Mix all thoroughly, pour into well-greased iron pan (kugel pot) and bake
slowly.











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