INGREDIENTS

INSTRUCTIONS

1998    
Gradually add cake meal to beaten eggs and oil and blend. Turn out on
board which is lightly sprinkled with cake meal and knead thoroughly.
Press and roll dough into long ropes. Cut into small pieces with a
knife.  Put sugar, water and honey in a very large pot and bring to a
boil.  Boil for a few minutes.  Drop a piece of dough into boil a few
at a time. Let mixture continue  to boil. When all the pieces are
dropped in, cover and cook for 20  minutes over low heat.  Stir often
and quickly with spoon until when tested in a glass of  water, Tayglech
stays on top. (Tayglech are done when they remain on  top in cold
water.)  Take 1/2 cup nuts, 2 tsp. ground ginger, 2 tbs. wine and 2
tbs. hot  water and mix.  Posted to JEWISH-FOOD digest by RedKurls
<RedKurls@aol.com> on Apr 7,

A Message from our Provider:

“Our hopelessness and our helplessness are no barrier to (God’s) work. Indeed our utter incapacity is often the prop He delights to use for His next act… We are facing one of the principles of Yahweh’s modus operandi. When His people are without strength, without resources, without hope, without human gimmicks – then He loves to stretch forth His hand from heaven. Once we see where God often begins we will understand how we may be encouraged. #Ralph Davis”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2228
Calories From Fat: 376
Total Fat: 42.3g
Cholesterol: 558mg
Sodium: 239.3mg
Potassium: 447.2mg
Carbohydrates: 474.8g
Fiber: <1g
Sugar: 472.9g
Protein: 20.2g