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6 cored and peeled apples, sliced thin
Juice of 1 lemon
2 tablespoons sugar
1 teaspoon cinnamon
6 eggs, separated
1 tablespoon potato starch
Pinch of Kosher salt
2 tablespoons oil
Preheat oven to 400. Slice apples and cover with lemon juice, sugar
and cinnamon. Beat egg yolks until creamy. Add potato starch and
Beat egg whites with a pinch of salt until they stand in peaks. Fold
into egg yolks and apple mixture. Place oil in a greased casserole
and warm in the oven. Pour mixture into warm casserole. Bake until
custard has set, about 35 minutes. Serve immediately.
From "Cookarama: Traditional Jewish and Other Gourmet Recipes,"
published by the Alliance Sisterhood of Denver.
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