Recipes > Breads > Jewish Egg Bread
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.
Print recipe/article only
365 Foreign Dishes (1908).
Vintage Recipes © 2006-2013 LM Bornath | Border courtesy of The Inspiration Gallery