Yield: 30 Servings
|1 cup||Poppy seed|
|½ cup||Finely chopped almonds|
From: Pat Crosby <patsplace@...> 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, .