Zwieback
From The art of German cooking and baking, 1922
Serves 8
Presented as published in 1922. 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 The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 184. The excerpt below is the record exactly as published.
he dough is put into oblong bread pans, anri baked in a medium hot oven. After the baking is done and cold, cut it into strips that are of a uniform thickness of %^ inch, place them into a buttered pan and brown them slight- ly. The Zwieback can be sprinkled with sugar before brown- in
Cook this with the app: pantry check, scaling, and the assistant.