| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Sugar |
| 2 |
tb |
Potato starch |
| 1 |
ds |
Salt |
| 3/4 |
c |
Ice water |
| 2 |
|
Slightly beaten egg yolks |
| 1 |
|
Lemon, grated peel of |
| 3 |
tb |
Lemon juice |
| 1 |
tb |
Butter or margerine |
INSTRUCTIONS
Combine sugar, potato starch and salt in a medium pan. gradually add ice
water. Stir in egg yolks, lemon peel, and lemon juice. Cook and stir over
medium heat until bubbly. Boil only one minute-no longer. Remove from heat
and stir in butter. Let cool 15 to 20 minutes. Fills 8-10 large or 12-16
small puffs.
THese recipe are from Something Different for Passover
Posted to JEWISH-FOOD digest V97 #108 by Judith Sobel <jcs@mindspring.com>
on Mar 31, 1997
A Message from our Provider:
“God grades on the cross, not the curve.”