Matzo-apple pudding (matza kugel mit eppel)
6 servings
| Quantity | Ingredient | |
|---|---|---|
| 12 | eaches | Matzoth |
| 2 | eaches | Apples; peeled;cored & diced |
| 2 | tablespoons | Shortening |
| 4 | eaches | Eggs; separated |
| 1 | teaspoon | Cinnamon |
| ½ | teaspoon | Nutmeg; grated |
| ⅔ | cup | Sugar |
| \N | pinch | Salt |
| ½ | cup | Almonds; coarsely cut |
PASSOVER MATZO-APPLE KUGEL
1. Preheat oven to slow (300F). 2. Crumble the matzoth and pour over water to cover. Soak for a few
minutes, then squeeze out as much moisture as possible. Transfer to deep mixing bowl. Add apples and shortening. Stir well. 3. Beat the egg yolks well and add cinnamon, nutmeg, sugar and salt.
Add to matzo mixture. Stir in chopped almonds. 4. Beat egg whites until stiff. Gently fold into matzo mixture. 5. Pour mixture into a larged greased casserole dish. Bake 1 hour, or until crust is evenly browned.
From: So Eat, My Darling: A Guide To the Yiddish Kitchen AU: Naf Avnon and Uri Sella
Posted by: What's His Name
From: Sam Lefkowitz Date: 09-25-94