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RYE BREAD TORTE

(Cakes) - (The International Jewish Cook Book)







Beat the yolks of four eggs very light with one cup of sugar; add one
cup of sifted dry rye bread crumbs to which one teaspoon of
baking-powder and a pinch of salt have been added. Moisten one-half cup
of ground almonds with two tablespoons of sherry, add and lastly fold in
the beaten whites of eggs. Bake in ungreased form in moderate oven.











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