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MATZOTH CHARLOTTE, No 2

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







Four eggs (yolks), one cup of sugar, pinch of salt, three matzoth
(soaked in water and squeezed out), one grated apple, one lemon rind and
juice, one-fourth cup of almonds, and one-fourth cup of raisins. Put the
stiffly-beaten whites of eggs in last; before putting into oven. Bake in
an even oven about one-half to three-quarters of an hour. To be eaten
warm.











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