From: The New Complete International Jewish Cookbook by Evelyn Rose Eat hot off the pan. These are probably similar to the meal cakes that were offered as a sacrifice in the Temple at Jerusalem. Beat the eggs, salt and 2 tablespoons of the water until thick. Gradually add the meal and the sugar and enough additional water to make a thick batter that just drops from the spoon. Fry in oil 1/4 inch (0.5 cm) deep or a mixture of 2 oz (50 g / 1/4 cup) butter and 1 tablespoon oil until golden brown and puffy. Turn and cook the other side. Serve hot off the pan, plain or with the mixed cinnamon and sugar. Posted to JEWISH-FOOD digest V96 #092 From: cbmcam
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|Serving Size: 1 Serving (203g)|
|Recipe Makes: 4|
|Calories from Fat: 112 (46%)|
|Amt Per Serving||% DV|
|Total Fat 12.5g||17 %|
|Saturated Fat 3.9g||19 %|
|Monounsaturated Fat 4.8g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 528.8mg||163 %|
|Sodium 177.2mg||6 %|
|Potassium 189.5mg||5 %|
|Total Carbohydrate 18.4g||5 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 17.6g|
|Protein 15.9g||23 %|
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Calories per serving: 246
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