Zwieback
| Zwieback | |
|---|---|
 | |
| Type | Bread |
| Place of origin | Germany |
| Region or state | East Prussia |
| Main ingredients | flour, eggs, sugar |
 Cookbook:Zwieback  Zwieback | |
Zwieback is a form of rusk eaten in Scandinavia, Germany, Austria and Italy. It is a type of crisp, sweetened bread, made with eggs and baked twice. It originated in East Prussia. The Mennonites brought Zwieback to the Russian Empire; during and after the Russian Revolution, when many fled, they brought Zwieback to Canada, the United States and other parts of the world.
It is sliced before it is baked a second time, which produces crisp, brittle slices that closely resemble melba toast.[1] Zwieback is commonly used to feed teething children[1] and as the first solid food for patients with an upset stomach.
The name comes from German zwei ("two") or zwie ("twi-"), and backen, meaning "to bake".[2] Zwieback hence literally translates to "twice-baked".
See also
References
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Wikimedia Commons has media related to Zwieback. |