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MATZOTH PLUM PUDDING

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







One-half pound of chopped suet, one-half pound of moist sugar, one-half
pound of raisins (stoned and chopped), one-half pound of currants,
one-half pound of mixed peel, two matzoth soaked in cold water and then
well drained and beaten, one-quarter pound of sifted meal, the rind of
half a lemon, one teaspoon of ground cinnamon, eight eggs and a
wineglass of rum. Beat all these ingredients thoroughly together, and
boil for eight hours in a pudding mold or basin. Serve with rum sauce.











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