Zwieback

Ingredients

• 3lb. of fine flour
• a pint of milk
• some yeast
• lib. of butter
• six whole eggs
• a little finely grated lemon peel

Method

1. 1

   Make a dough with flour, milk, and yeast.

2. 2

   Once risen, work in butter, eggs, and lemon peel.

3. 3

   Shape into a roll, let rise again, and bake until light brown.

4. 4

   Cool, slice, and bake slices until crisp.

As published

This recipe was extracted from Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 115. The excerpt below is the record exactly as published.

Zwieback. — Make a dough with 3lb. of fine flour, a pint of milk, and some yeast. When it is risen work into it ^lb. of butter, six whole eggs, and a little finely grated lemon peel ; shape it into a long roll, let it rise again, then bake it a nice even light brown. When cooled, after baking, slice it down not too thinly, and bake these slices till crisp, and of a delicate golden brown. These are very good as they are, but can be made into very dainty five o’clock tea cakes, if iced over with any nice icing, such as liqueur glace , or coffee or chocolate icing. N 2 180 BREAD, CAKES, AND BISCUITS. Zwiebaclc, Almond. — Make a paste with fib. of flour, lib. of butter

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