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(General Remarks.) - (The Jewish Manual)

Take half a pound of currants, the same quantity of raisins and sugar,
a little citron, ground cloves and cinnamon, with eight apples finely
chopped; mix all together, then have ready a rich puff paste cut into
small triangles, fill them with the fruit like puffs, and lay them in
a deep dish, let the pieces be placed closely, and when the dish is
full, pour over one ounce of fresh butter melted in a tea-cup full of
clarified sugar, flavoured with essence of lemon, and bake in an oven
not too brisk.

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Make a mince-meat by chopping finely eight medium-sized apples, one-half
pound each of raisins, currants and sugar, a little citron peel, two or
three cloves and one teaspoon of powdered cinnamon.
Cut some good puff paste into little triangles and fill with the mince,
turning the corners of the paste over it so as to make little puffs.
Place these closely together and on a buttered baking-dish until it is
full. Now mix two tablespoons of melted butter with one teacup of thick
syrup flavored with essence of lemon, and pour it over the puffs. Bake
until done in a rather slow oven.

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