CATEGORY |
CUISINE |
TAG |
YIELD |
Eggs |
Jewish |
|
1 |
Servings |
INGREDIENTS
1 1/2 |
c |
Water |
1/2 |
c |
Shortening |
1 |
ts |
Salt |
1 |
tb |
Sugar |
1 1/2 |
c |
Cake Meal |
7 |
|
Eggs |
INSTRUCTIONS
Bring water and shortening to boil. Stir in dry ingredients until mixture
leaves side of pan. Cool slightly and beat in eggs, one at a time. Let
stand 1/2 hour. Fill greased muffin tins or foil muffin cups 3/4 full. Bake
at 400 degrees for 40 to 45 minutes.
Posted to JEWISH-FOOD digest by RedKurls <[email protected]> on Apr 7, 1998
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