CATEGORY |
CUISINE |
TAG |
YIELD |
Eggs |
Jewish |
|
1 |
Servings |
INGREDIENTS
3 |
|
Egg yolks |
1/3 |
c |
Oil |
1/2 |
c |
Sugar |
3/4 |
c |
Cake meal and mix with ) |
1 |
tb |
Potato starch together ) |
3 |
|
Egg whites |
1 1/4 |
c |
Sugar |
2 |
c |
Ground filberts |
2 |
ts |
Lemon juice and |
1 |
ts |
Zest |
INSTRUCTIONS
TOPPING
SOURCE: NATIONAL COUNCIL OF JEWISH WOMEN, COOK BOOK
Beat eggs, add oil and sugar, then the meal & potato starch. Press into
small pyrex dish. Bake approximately 15 minutes until light brown.
Topping: Beat egg whites until stiff; add sugar slowly , beating all the
while. Add flavouring. Fold in filberts. Spread on base. Bake at 325* F
approximately 20 minutes or until light brown. Posted to JEWISH-FOOD digest
V97 #102 by alotzkar@direct.ca (Al) on Mar 27, 1997
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