| 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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