Recipes > Breads > Barches



These are to be used for a meat meal and are made in the same manner as butter barches, omitting the milk and butter; use water and a little shortening of dripping or rendered fat or a vegetable oil; grate a dozen almonds (blanched) and add with two well-beaten eggs, one-half cup of sugar, salt, raisins and the grated peel of one lemon. Work just as you would butter barches. Bake one hour in moderate oven. Wrap in a damp, clean towel as soon as baked to prevent the crust from becoming too hard.


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The International Jewish Cook Book (1919).

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