Matzoh Charlotte (Kugel)

8 Servings

Recipe provided by Elsbeth Lewin of the Princeton Chapter.


9 Matzohs
¼ lb. Margarine
6 Eggs seperated
¼ lb. Sugar
½ tsp. Salt
rind of 1 Lemon
¼ cup Raisins
¼ cup chopped Almonds
2 tbs. Shortening


Soak Matzohs and pour on colander. Preferably leave over night to drip.

Cream margarine, add yolk of eggs and other ingredients, except egg whites.

Melt shortening in 2 qrt. pyrex dish and swirl around to cover inside of dish completely.

Beat egg whites and add in matzoh mixture; turn into greased dish and bake in moderate (350 degree) oven for about one hour, or until brown and fork comes out clean.

May be inverted on a platter and served warm for dessert with cold Wine Sauce. Also good when cold.


A Cook's Tour by B'nai B'rith Women: Northern New Jersey Council - First Edition 1960