Ingberlach (pesach sweets)

Yield: 1 servings

Measure Ingredient
\N \N ~~~~~~~~~~~~~~~~~~~~~~~~~~
2 pounds Carrots (1kg); scraped and
\N \N Washed
\N x Water OR Orange Juice
\N x Sugar
1 cup Walnuts (150g/6oz); coarsely
\N \N Chopped
1 tablespoon Ginger (scant)

Cover the cleaned carrots with water or orange juice, bring to the boil and simmer until they are soft but not mushy. Drain and allow to cool. Grate the cooked carrots on a fine grater. Squeeze out superfluous moisture and measure the pulp. Allow 1 cup/250g/8oz sugar to every 1 cup/250g/8oz carrot pulp. Return the pulp to a clean heavy bottomed pot (a preserving pan is best), add the warmed sugar and bring to the boil. Stir all the time to prevent scorching. When the mixture comes away fro the pan sides and shows signs of whitening in places, stir in the ginger and the nuts. Take off the heat and spread evenly on a wetted board or marble slab. Allow to cool and dry. Cut into neat diamond shapes, turn over and allow to dry on the other side. Store in an airtight tin. Separate each layer of INGBERLACH with wax paper and dusted with sugar.

From: In Search Of Plenty: A History Of Jewish Food Published By: Kyle Cathie Ltd. Written By: Oded Schwartz Written By: Oded Schwartz From: Sam Lefkowitz Date: 03-29-95 (18) (E)Homecooki

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