Creamed Zweibach
From Lessons in cooking through preparation of meals, 1912
Serves 1
This slow drying of the bread changes part of the starch to dextrine, a form of sugar readily assimilated.
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 165. The excerpt below is the record exactly as published.
CREAMED ZWEIBACH WITH EGG TIMBALES COFFEE Creamed Zweibach Cut bread or rusk into slices about J^ inch thick, place in the oven with low heat to thoroughly dry and brown throughout. Make a Medium White Sauce (3 T flour, i^ c milk
Cook this with the app: pantry check, scaling, and the assistant.