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RYE BREAD PUDDING

(Steamed Puddings) - (The International Jewish Cook Book)







Dry one-half cup of rye bread crumbs in oven. Beat the yolks of four
eggs very light with one-half cup of sugar, then add a pinch of cloves
and allspice, one-half teaspoon of cinnamon, grated rind of one-half
lemon and one-quarter pound of chopped almonds. Moisten crumbs with
three tablespoons of whiskey or brandy, add to eggs, then add
stiffly-beaten whites of four eggs. Put in mold and boil three hours.
Serve with a brandy or whiskey sauce.











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