| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Jewish | Dessert | 30 | Servings |
INGREDIENTS
| 1 | c | Poppy seed |
| Boiling water | ||
| 2 | tb | Sugar |
| 1/4 | c | Honey |
| 1 | pn | Salt |
| 1/2 | c | Water |
| 1/2 | c | Finely chopped almonds |
INSTRUCTIONS
From: Pat Crosby <patsplace@worldnet.att.net> Date: Fri, 16 Aug 1996 16:24:07 +0000 Source: "Love and Knishes-An Irrepressible Guide to Jewish Cooking" by Sara Kasdan - 1956 Pour boiling water over poppy seed and let stand until cool; drain. Pound seeds well. (If they are large they can be run through a food grinder.) Cook together poppy seed, sugar, honey, salt, and water over moderate heat until thick, stirring frequently. Remove from heat and stir in chopped almonds. Cool. JEWISH-FOOD digest V96 #002 From the Jewish Food recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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