Zwieback

The "Queen" cookery books. No.11. bre... · Beaty-Pownall, S · 1904

Source: The "Queen" cookery books. No.11. bread, cakes, and biscuits
Status: success · extracted 4 days ago
Not a recipe: No

Ingredients (7)

dough

3lb. of fine flour ↝ Flour, 00 [Cereal Grains and Pasta]
a pint of milk ↝ Milk, NFS [Milk, reduced fat]
some yeast ↝ Yeast [Not included in a food category]

enrichment

1/2lb. of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
six whole eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
a little finely grated lemon peel ↝ Lemon peel, raw [Fruits and Fruit Juices]

icing (optional)

any nice icing, such as liqueur glace, or coffee or chocolate icing ↝ Icing, white [Jams, syrups, toppings]

Instructions (5)

Make a dough with 3lb. of fine flour, a pint of milk, and some yeast.
When it is risen work into it 1/2lb. 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.

Original Text · last edited 4 days ago

Zwieback.—Make a dough with 3lb. of fine flour, a pint of milk, and some yeast. When it is risen work into it ½lb. 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.

Notes

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