kugeltopf

Updated: August 4, 2026

Add also one large sour apple, grated, a pinch of 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.

Florence Kreisler Greenbaum - The International Jewish Cook Book : 1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering; : the Favorite Recipes of America, Austria, Germany, Russia, France, Poland, Roumania, Etc., Etc.