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MATZOTH SHALET

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







Four soaked matzoth; nine eggs, one cup of sugar, two grated apples, one
and one-half cups of seeded raisins, one tablespoon of cinnamon, grated
rind of an orange or a lemon and a few pounded almonds. Beat the sugar,
eggs, and cinnamon until light; then add all the ingredients, except the
matzoth, mixing well. Now drain the matzoth, gradually adding them to
the mixture, beating until very light. Melt half a pound of rendered fat
into the dish for baking, and then pour in the mixture. Bake in a
moderately hot oven for one and one-fourth hours. Serve hot with wine,
fruit, or prune sauce.











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