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a special egg bread made into rusks.
historical examples

serve hot, poured over slices of zwieback previously moistened with cream or hot water.
science in the kitchen. mrs. e. e. kellogg

lay slices of zwieback in a deep dish with salt and bits of b-tter.
the laurel health cookery evora bucknum perkins

moisten slices of zwieback with hot water and pack in a heated dish.
science in the kitchen. mrs. e. e. kellogg

bread, cracker or zwieback crumbs may be subst-tuted for potato or rice.
the laurel health cookery evora bucknum perkins

a gl-ss of milk and a graham wafer, or a cup of broth and a zwieback, will answer the purpose.
the eugenic marriage, vol 2 (of 4) w. grant hague

if zwieback are wanted, cut the biscuit in half when cold and set them in the oven to brown.
the golden age cook book henrietta latham dwight

roll peeled bananas in fine granella, cracker or zwieback crumbs mixed with sugar.
the laurel health cookery evora bucknum perkins

the zwieback may be prepared in considerable quant-ty and kept on hand in readiness for use.
science in the kitchen. mrs. e. e. kellogg

serve immediately on moistened slices of zwieback, with baked tomatoes when convenient.
the laurel health cookery evora bucknum perkins

soften slices of zwieback in hot cream, and serve with a spoonful or two on each slice.
science in the kitchen. mrs. e. e. kellogg

noun
a small type of rusk, which has been baked first as a loaf, then sliced and toasted, usually bought ready-made
n.

1894, from german zweiback “biscuit,” literally “twice-baked,” from zwei “two, twice” + backen “to bake;” loan-translation of italian biscotto (see biscuit).