| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 1 |
c |
Liquid honey |
| 3 |
c |
Sifted all purpose flour |
| 1 |
t |
Baking powder |
| 1 |
t |
Baking soda |
| 1 |
t |
Cinnamon |
| 1/4 |
t |
Salt |
| 1/2 |
c |
Strong black coffee, cooled |
| 1 |
|
Orange, grated rind & juice |
|
|
of |
| 1 |
t |
Vanilla |
| 2 |
T |
Butter or Margerine |
| 1 |
c |
Sugar |
| 4 |
|
Eggs separated |
| 1 |
c |
Chopped walnuts |
INSTRUCTIONS
I have just come across this recipe for Pareve Vegetable Soup. from
The Bulletin, Aug. 23, l974-- an old one -- all these reciopes are
from the same source. Bring honey to a boil and cool. sift flour with
dry ingredients. Combine coffee, rind and juice with vanilla. and
blend with honey mixture. Cream margarine with sugar, mix in honey.
beat egg yolks until light and blend with hney mixture. Add flour
alternatly with coffee. Stir in the nuts. Beat egg whites until stiff,
and fold into batter. Spoon into a greased baking pan. Bake in
moderate oven (325*) for about 50 minutes, or until done. Remove from
pan and place on cake rack. Posted to JEWISH-FOOD digest V96 #102
From: alotzkar@direct.ca (Al) Date: Fri, 13 Dec 1996 14:12:49 -0800
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