Home Recipes Cook Books Food Categories Featured


(Pies And Pastry) - (The International Jewish Cook Book)

Line a form with a rich puff paste, fill with half a pound of white mohn
(poppy seed) which has been previously soaked in milk and then ground.
Add a quarter of a pound of sugar and the yolks of six eggs; stir all
together in one direction until quite thick. Then stir the beaten
whites, to which add two ounces of sifted flour and a quarter of a pound
of melted butter. Fill and bake. When done, frost either with vanilla or
rose frosting.

Add to del.icio.us Add to Reddit Add to Digg Add to Del.icio.us Add to Google Add to Twitter Add to Stumble Upon
Add to Informational Site Network


1 2 3 4 5

Viewed 1578 times.

Home Made Cookies.ca