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Updated: May 29, 2025
Warm a quarter of a pint of water flavoured with a little salt, in which mix four beaten eggs; then mix half a pound of matso flour, and a couple of lumps of white sugar, and half a teacup of milk; mix all well together, and bake in a tin. Soak some of the thickest matsos in milk, taking care they do not break; then fry in boiling fresh butter.
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