| 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 ), Cake meal and mix with |
| 1 | T | Potato starch together ), Potato starch together |
| 3 | Egg whites | |
| 1 1/4 | c | Sugar |
| 2 | c | Ground filberts |
| 2 | t | Lemon juice and |
| 1 | t | Zest |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 3657
Calories From Fat: 1932
Total Fat: 225.8g
Cholesterol: 540.3mg
Sodium: 194mg
Potassium: 1802.3mg
Carbohydrates: 391.9g
Fiber: 22.6g
Sugar: 360.6g
Protein: 53.3g