Recipe - Pesach Carrot Ingberlach

1 One half pound Raw carrots; grated
1 pound Sugar
1 pound Honey
1 Lemon; juiced and skin
grated
One half cup Hazelnuts or almonds;
chopped
1 One half teaspoon Ginger

Source: Mother's recipe

Put all ingredients in a saucepan; simmer slowly until all moisture
evaporates. When it is dry and thick, spread out on a marble slab so that
it is about One half inch thick. Let dry; cut into diamonds or squares. We
always liked the way diamonds looked. Sometimes she would add soaked matzah
farfel to this or different nuts.

Posted to JEWISHFOOD digest V97 #313 by Tzimmi@aol.com on Dec 1, 1997