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June 15, 1934
See Original Daily Bulletin From This Date

1 pkg. zwieback

1¾ cups sugar

½ tsp. cinnamon

¼ cup melted butter

2 lbs.-cottage cheese

2 tbsps. flour

1 tsp. grated lemon rind

2 tsps. lemon juice

5 eggs

1 cup cream

Grate or roll zwieback rather fine. Mix ¾ cup sguar, 1/8 teaspoon salt and cinnamon with the zwieback and blend thoroughly with the melted butter. Retain ½ cup of the crumb mixture for the top. Butter a 9½-inch spring form pan and line the bottom and sides with the crumbs. Press the cottage cheese through a fine strainer twice. Combine 1 cup sugar, the flour, salt, grated lemon rind and juice and blend with the cheese. Add the beaten egg yolks and cream. Fold in the stiffly beaten egg whites, pour into the lined spring form pan and sprinkle crumbs on top. Bake in a moderately slow oven (325°) about 1½ hours, or until a silver knife inserted in the center comes out clean. Remove from the oven and set on a cake rack in a warm place to cool slowly. When cold remove spring form carefully.

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