| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Raw carrots; grated |
| 1 |
lb |
Sugar |
| 1 |
lb |
Honey |
| 1 |
|
Lemon; juiced and skin grated |
| 1/2 |
c |
Hazelnuts or almonds; chopped |
| 1 1/2 |
ts |
Ginger |
INSTRUCTIONS
Source: Mother's recipe
Put all ingredients in a saucepan; simmer slowly until all moisture
evaporates. When it is dry and thick, spread out on a marble slab so that
it is about 1/2 inch thick. Let dry; cut into diamonds or squares. We
always liked the way diamonds looked. Sometimes she would add soaked matzah
farfel to this or different nuts.
Posted to JEWISH-FOOD digest V97 #313 by Tzimmi@aol.com on Dec 1, 1997
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