- 1/8 pound of almonds chopped fine
- 1 egg
- pinch of salt
- little grated rind of lemon
Add almonds to well beaten yolk of egg, salt, lemon rind. Beat white of egg stiff, then mix all together. Drop a little from end of teaspoon into boiling fat. Put in soup just before serving.
The International Jewish Cook Book (1919).
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