| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 2 |
|
Eggs; well beaten |
| 3/4 |
c |
Sugar |
| 1 |
tb |
Potato Starch |
| 1 |
ts |
Shortening |
| 1 |
c |
Water |
| 1 |
|
Lemon ; Juice of |
INSTRUCTIONS
Mix sugar and potato startch, add to eggs, beating slowly. Add lemon juice,
shortening and water and cook in a double boiler until thick. Cool. Insert
into puff. Replace top of cream puffs.
Posted to JEWISH-FOOD digest by RedKurls <RedKurls@aol.com> on Apr 7, 1998
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“I have held many things in my hands, and I have lost them all; but whatever I have placed in God’s hands, that, I still possess. #Corrie ten Boom”