Recipes > Desserts > Puddings > Shabbas Kugel

Shabbas Kugel


  • 5 wheat rolls
  • 1 cup of drippings or 1/2 pound of suet chopped very fine
  • pinch of salt
  • 2 eggs well beaten
  • 1 teaspoon of cinnamon
  • 1 grated lemon rind
  • 1/2 cup of sugar


Soak wheat rolls in water, then press the bread quite dry, add drippings, salt, eggs, cinnamon, lemon rind, sugar, one tablespoon of water. Stir all together thoroughly, grease the kugel pot well with warm melted fat, pour in the mixture and send it Friday afternoon to the bakery where it will remain till Saturday noon; it will then be baked brown. If one has a coal range that will retain the heat for the length of time required, it will be baked nicely. The kugel must be warm, however, when served.


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The International Jewish Cook Book (1919).

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