| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 3 |
|
Eggs; beaten |
| 1 |
c |
Cake Meal |
| 2 |
tb |
Oil |
| 1/2 |
c |
Sugar |
| 1 |
c |
Water |
| 1 |
lb |
Honey |
INSTRUCTIONS
Gradually add cake meal to beaten eggs and oil and blend. Turn out on board
which is lightly sprinkled with cake meal and knead thoroughly. Press and
roll dough into long ropes. Cut into small pieces with a knife.
Put sugar, water and honey in a very large pot and bring to a boil. Boil
for a few minutes.
Drop a piece of dough into boil a few at a time. Let mixture continue to
boil. When all the pieces are dropped in, cover and cook for 20 minutes
over low heat.
Stir often and quickly with spoon until when tested in a glass of water,
Tayglech stays on top. (Tayglech are done when they remain on top in cold
water.)
Take 1/2 cup nuts, 2 tsp. ground ginger, 2 tbs. wine and 2 tbs. hot water
and mix.
Posted to JEWISH-FOOD digest by RedKurls <RedKurls@aol.com> on Apr 7, 1998
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