SHABBAS KUGEL

Ingredients

• 5 rolls Wheat rolls
• 1/2 cup Water (Quantity estimated (not specified in original recipe))
• 1 cup Butter or vegetable shortening (Originally drippings or suet. Substituted with butter or vegetable shortening for modern preference.)
• 1/2 teaspoon Salt (Quantity estimated (not specified in original recipe))
• 2 large Eggs
• 1 teaspoon Cinnamon
• 1 each Lemon rind, grated
• 1/2 cup Sugar
• 1 tablespoon Water

Instructions

1. 1Soak the wheat rolls in water until softened. Then, squeeze out as much water as possible, pressing the bread until it is quite dry.
2. 2In a large bowl, combine the pressed bread with the butter or vegetable shortening, salt, well-beaten eggs, cinnamon, grated lemon rind, sugar, and water. Stir all the ingredients together thoroughly until well combined.
3. 3Grease a kugel pot or baking dish well with warm melted fat (butter or shortening). Pour the mixture into the prepared dish. Send the kugel to a bakery on Friday afternoon, where it will remain until Saturday noon. It will then be baked until brown. Alternatively, if you have an oven that can maintain a low temperature, bake the kugel at 300°F (150°C) for approximately 12 hours. The kugel should be warm when served.