Jewish Egg Bread
A historical recipe from 365 Foreign Dishes A Foreign Dish for Every Day in the Year, by Anonymous (1908).
A historical recipe
365 Foreign Dishes A Foreign Dish for Every Day in the Year, by Anonymous (1908). Project Gutenberg eBook #10011.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 1 ingredient
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
Method
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- Soak some matzoths in milk for a few minutes;
- then dip them into seasoned beaten eggs.
- Add a pinch of sugar and let them fry in hot rendered butter until a golden brown.
- Sprinkle with pulverized sugar and cinnamon and serve hot with coffee.
Plating
Cookware for this recipe
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Frying pan