Matzo "Matzot Mitzvah" (the Shĕmurah matzo eaten during Passover) to a Kohen child to eat. "Egg (sometimes "enriched") matzo" are matzot usually made with fruit juice, often grape or apple juice instead of water, but not necessarily with eggs themselves. There is a custom among some Ashkenazi Jews not to eat them during Passover, except for the elderly, infirm, or children, who cannot digest plain matzo; these matzot are considered to be kosher for Passover if prepared otherwise properly. The issue of whether egg matzo is allowed for Passover comes down to whether there is a difference between the various liquids
Nordic bread culture bakers’ guild became the triangular "skonrogge" (i.e. a small leavened rye bread that is cleaved and baked again until dry, also Danish beskøjt, French biscuit, Latin bis-coctus: baked twice). Around 1600, the skonrogge was replaced as the baker’s emblem by the pretzel-shaped "kringle", which is still the emblem of the bakers’ guild today. We find the first systematic description of Danish bread in 1821 in Charles Adolph Dénys Mourier’s book on bread and bread-making. He describes various leavened bread types: "rugbrød" (whole rye bread), "franskbrød" (white wheat bread), "sigtebrød" (sifted rye bread) and "tvebakker" (wheat biscuits), as well as unleavened