Recipes > Desserts > Puddings > Kugel



  • 5 ounces of white bread (it may be stale bread)
  • 3/4 cup of soft goose fat
  • 5 whole eggs
  • 1 cup of flour
  • 1/2 cup of sugar
  • 1/4 cup of cracker meal
  • 3 apples
  • 2 pears
  • 24 raisins with the seeds removed
  • salt to taste
  • tiny pinch of pepper
  • 1/4 teaspoon each of cinnamon and allspice


Soak bread in cold water; then squeeze out every bit of water, put it in a bowl, add soft goose fat in small pieces, eggs, flour, sugar, cracker meal, apples and pears cut in small pieces, raisins, salt, pepper, cinnamon and allspice. Mix all well together, and pour into an iron pan that has the bottom well covered with goose-fat; stick a few pieces of cut apple or pear in the top of the pudding. Pour a cup of cold water over all; place in the oven to bake. Bake slowly for five or six hours. If the water cooks out before it is ready to brown, add more. Bake brown, top and bottom.


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The International Jewish Cook Book (1919).

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