Recipes > Desserts > Puddings > Matzoth Kugel

Matzoth Kugel


  • 3 matzoth
  • fat
  • about 1/4 pound of matzoth meal
  • 5 eggs
  • 2 ounces of pounded almonds
  • grated peel of 1/2 lemon
  • 1 large sour apple, grated
  • pinch of salt


Soak matzoth, heat two tablespoons of fat in a spider, press all the water out of the matzoth with your hands and dry them in the spider of heated fat; add matzoth meal; stir the matzoth and matzoth meal well with a large spoon; add by degrees the yolks of the eggs, almonds, and the grated peel. Add also the apple, salt, and last the stiffly-beaten whites of the eggs. Line a kugeltopf well with fat, and pour about a quarter pound of hot fat over the kugel. Bake immediately; serve with wine sauce.


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The International Jewish Cook Book (1919).

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