Recipes > Desserts > Zwieback Koch

Zwieback Koch


  • 1 pint milk
  • 3 ounces rolled zwieback
  • 1/2 tablespoonful butter
  • 4 eggs
  • 1/4 pound grated hazel nuts
  • 1/2 cup sugar


Boil the milk and add the rolled zwieback and butter; continue boiling, stirring constantly, until it has formed into a smooth paste; remove from fire and when cold mix with the yolks of the eggs, hazel nuts, sugar and lastly the whites beaten to a stiff froth; fill the mixture into a well buttered dish and bake 1/2 hour; when done turn the koch out onto a round dish and pour raspberry sauce over it.


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Desserts and Salads (1920).

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