| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 2 |
|
Eggs, well beaten |
| 3/4 |
c |
Sugar |
| 1 |
T |
Potato Starch |
| 1 |
t |
Shortening |
| 1 |
c |
Water |
| 1 |
|
Lemon, Juice of |
INSTRUCTIONS
1998
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,
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