Kugel
This classic Kugel recipe from a 1900s cookbook offers a comforting and satisfying dish with a unique blend of sweet and savory flavors. The combination of bread, fruit, and spices creates a rich and aromatic profile, perfect for a special occasion or a cozy family meal. The slow baking process ensures a tender interior and a golden-brown crust, making it a truly delightful treat.
Ingredients
- 5 ounces White bread, stale preferred
- 3/4 cup Butter (or goose fat) (Originally goose fat. Substituted with butter for modern preference.)
- 5 whole Large eggs
- 1 cup All-purpose flour
- 1/2 cup Granulated sugar
- 1/4 cup Cracker meal
- 3 whole Apples, peeled and chopped
- 2 whole Pears, peeled and chopped
- 2 dozen Raisins, seeds removed
- 1 teaspoon Salt (Quantity estimated (not specified in original recipe))
- 1/4 teaspoon Black pepper (Quantity estimated (not specified in original recipe))
- 1/4 teaspoon Ground cinnamon
- 1/4 teaspoon Ground allspice
- 1 cup Cold water
Instructions
- 1Soak the white bread in cold water until softened. Squeeze out all the water from the bread.
- 2In a large bowl, combine the squeezed bread, butter, eggs, flour, sugar, cracker meal, chopped apples and pears, raisins, salt, pepper, cinnamon, and allspice. Mix well to combine.
- 3Preheat oven to 300°F (150°C). Pour the mixture into an iron pan or baking dish that has been well greased with butter. Place a few pieces of cut apple or pear on top of the pudding. Pour a cup of cold water over the mixture. Bake slowly for 6 hours, or until the kugel is golden brown and set. If the water cooks out before it is ready to brown, add more.