Recipes > Desserts > Puddings > Jewish Pudding

Jewish Pudding


  • 6 matzoth crackers
  • 1 tablespoonful of butter
  • a pinch of salt
  • 5 eggs
  • 1 small cup of sugar
  • cinnamon
  • 1/2 cup of raisins
  • a little grated lemon peel


Soak matzoth crackers in water; press dry and mix with butter, salt, the yolks of the eggs, sugar, some cinnamon, raisins and lemon peel. Add the beaten whites and bake until brown.

Serve with wine sauce.


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365 Foreign Dishes (1908).

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