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MANDEL (ALMOND) STRUDEL

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







Prepare the dough as for Apple Strudel No. 2. Blanch one-half pound of
almonds and grind, when dried beat the yolks of four eggs light with
one-quarter pound of granulated sugar, add the grated peel of one lemon
and mix in the almonds. Spread over the dough with plenty of oil, butter
or fat and roll. Bake; baste very often.











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