- a special egg bread made into rusks.
Origin of zwieback
Examples from the Web for zwieback
Historical Examples of zwieback
Serve on slices of zwieback which have been dipped in hot water.The Vegetarian Cook Book
E. G. Fulton
Lay slices of zwieback in a deep dish with salt and bits of butter.
Bread, cracker or zwieback crumbs may be substituted for potato or rice.
When cold cut in slices, and toast in the same manner as zwieback.The Hotel St. Francis Cook Book
A Russian-iron bread-pan holding one loaf is best for Zwieback.The Myrtle Reed Cook Book
- a small type of rusk, which has been baked first as a loaf, then sliced and toasted, usually bought ready-made
Word Origin for zwieback
1894, from German Zweiback "biscuit," literally "twice-baked," from zwei "two, twice" + backen "to bake;" loan-translation of Italian biscotto (see biscuit).