Zwieback

Ingredients

• 1 cake compressed yeast
• 2 eggs
• 1/2 cup milk, scalded and cooled
• 1/2 cup melted lard
• 2 tablespoons sugar
• 2 1/2 cups sifted flour
• 1/2 teaspoon salt

Method

1. 1

   Dissolve the yeast and sugar in the lukewarm milk.

2. 2

   Add three fourths of a cup of flour and beat thoroughly.

3. 3

   Cover and set aside in a moderately warm place to rise for fifty minutes.

4. 4

   Add lard (or butter), eggs well beaten, enough flour to make a dough — about two cups — and salt.

5. 5

   Knead; shape into two rolls one and one half inches thick, and fifteen inches long.

6. 6

   Protect from draft and let rise until light, which should be in about one and one half hours.

7. 7

   Bake twelve minutes in a hot oven.

8. 8

   When cool cut diagonally into half-inch slices.

9. 9

   Place on baking sheet and brown in a moderate oven.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 108. The excerpt below is the record exactly as published.

ZWIEBACK 1 cake compressed yeast 2 eggs Vi cup milk, scalded and cooled Vi cup melted lard 2 tablespoons sugar 2Yi cups sifted flour 1/2 teaspoon salt Dissolve the yeast and sugar in the lukewarm milk. Add three fourths of a cup of flour and beat thoroughly. Cover and set aside in a moderately warm place to rise for fifty minutes. Add lard (or butter), eggs well beaten, enough flour to make a dough — about two cups — and salt. Knead; shape into two rolls one and one half inches thick, and fifteen inches long. Protect from draft and let rise until light, which should be in about one and one half hours. Bake twelve minutes in a hot oven. When cool cut diagonally into half-inch slices. Place on baking sheet and brown in a moderate oven. WAFFLES WITH YEAST 1 cake compressed yeast 1 tablespoon melted lard or butter 2 cups milk, scalded and cooled 2 eggs 1 tablespoon sugar 21/2 cups sifted flour 1 teaspoon salt Dissolve the yeast and sugar in the lukewarm liquid; add lard or butter, flour, salt, and eggs well beaten. Beat thoroughly until batter is smooth; cover and set aside to rise in a warm place, free from draft, for about one hour. When light, stir weU. Have waffle iron hot and well greased; fill the cool side. Brown on one side; turn the iron and brown on the other side. If the batter is too thick, the waffle will be tough. If wanted for over night, use one fourth cake of yeast and an extra half teaspoon of salt. Cover and keep in a cool place. ONE-EGG WAFFLES 11/2 cups flour 1% cups milk 1 teaspoon baking powder 1 egg 14 teaspoon salt 2 tablespoons melted butter Mix the dry ingredients; add the milk slowly; then the egg, well beaten, and the melted butter. Beat the batter for several minutes; drop by spoonfuls on a hot buttered waffle iron, putting one tablespoonful in eadi section of the iron. Bake and turn, browning both sides carefully; remove from the iron; pile one on V)p the other and serve at once. 279 BREAD, HOT-CAKES, ETC. Fi:!?,^^!?^ THREE-EGG WAFFLES 2 cups flour 1 1/4 cups milk 1 teaspoon baking powder 1 tablespoon melted butter 1/2 teaspoon salt 3 eggs Mix and sift the dry ingredients; add the yolks of the eggs beaten and stirred into the milk; then add the melted butter and fold in the whites of the eggs. Bake and serve as directed under One-Egg Waffles. BREAD STICKS Take rusk or bread dough — rusk is better — and when light cut pieces from the side and roll under the hands to the length of the pan and the thickness of a lead pencil. Let rise until light; bake in a hot oven and when nearly done glaze with beaten egg. GRIDDLE CAKES All batter cakes are better baked on an ungreased griddle, as they rise and keep their shape, and do not follow the grease. , You will be rid of the disagreeable smoke and the odor of burning fat. Your griddle need not necessarily be of soapstone. If you have an old griddle and clean it thoroughly, being sure to remove all burned fat or batter, it can be used in this way. OATMEAL GRIDDLE CAKES 1 cake compressed yeast 11/2 cups corn meal 2 cups milk, scalded and cooled 1 cup sifted flour 2 level tablespoons brown sugar 2 eggs 1/2 teaspoon salt Dissolve the yeast and sugar (or molasses) in the lukewarm milk; add flour, eggs well beaten, corn meal, salt, and beat until smooth. Cover and set aside to rise in a warm place for about one hour, or until light. Stir well and bake on a hot griddle. If prepared over night, use one fourth cake of yeast and an extra half teaspoon of salt. Cover and keep in a cool place. WHEAT GRIDDLE CAKES 1 cake compressed yeast 2 tablespoons melted lard 1 cup milk, scalded and cooled 2 cups sifted flour 1 cup lukewarm water 1/2 teaspoon salt 2 level tablespoons brown sugar 2 eggs Dissolve the yeast and sugar in the lukewarm liquid. Add lard (or butter), then flour gradually, the eggs well beaten, and salt. 280 FLmi'iy''o^°L°u, BREAD, HOT-CAKES, ETC. Beat thoroughly until batter is smooth; cover and set aside for about one hour, in a warm place free from draft, to rise. When light, stir well and bake on a hot griddle. If prepared over night, use one fourth cake of yeast and an extra half teaspoon of salt. Cover and keep in a cool place. GRIDDLE CAKES No. 1 2 cups flour 2 eggs 1/2 teaspoon salt 2 tablespoons melted butter 2 teaspoons baking powder Milk (about 11/2 cups) Mix and sift the dry ingredients; add the milk and beaten eggs; beat thoroughly; add melted butter and drop by spoonfuls on a hot griddle. Serve with butter and maple syrup. GRIDDLE CAKES No. 2 2 cups flour 2 eggs 1/2 teaspoon salt 2 tablespoons melted butter 1 teaspoon soda Sour milk (about 2 cups) Mix and bake as directed for Griddle Cakes No. 1. One egg may be used instead of two, but more beating will be necessary. GRIDDLE CAKES No. 3 1 cake compressed yeast 4 level tablespoons brown sugar 1 cup lukewarm water 4 tablespoons melted lard IV^ cups milk, scalded and cooled 1 teaspoon salt 21/2 cups sifted flour

Cook this with the app: pantry check, scaling, and the assistant.