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KROSPHADA

(Eggs) - (The International Jewish Cook Book)







Place two sliced onions with two ounces each of sugar and spices, pepper
and salt to taste, in a pint of pure malt vinegar and boil gently until
the onions are nearly done. Let it cool a little and then stir in six
beaten eggs and sufficient crumbled ginger-bread to make the whole quite
thick. Place again over the fire for a few minutes, stirring frequently
and mashing the mixture into a uniform paste, but be very careful that
it does not boil.











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