{"id":7535,"slug":"almond-cake-or-mandel-torte-no-1","title":"ALMOND CAKE OR MANDEL TORTE, No. 1","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["one-half pound of almonds","yolks of eight eggs","one cup of sugar","one-half lemon, grated peel and juice","one tablespoon of brandy","four lady-fingers grated","the stiffly-beaten whites of eggs"],"ingredients_norm":["almond","egg yolk","sugar","lemon","brandy","lady finger","stiffly beaten whites of egg"],"steps":["Take one-half pound of almonds and blanch by pouring boiling water over them, and pound in a mortar or grate on grater (the latter is best).","Beat yolks of eight eggs vigorously with one cup of sugar, add one-half lemon, grated peel and juice, one tablespoon of brandy, and four lady-fingers grated, the almonds, and fold in the stiffly-beaten whites of eggs.","Bake in moderate oven one hour."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w75:6","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"4fa40f9a0f0ea26f0bbf1fba532e431053e7b63735edcfa065d349aa7ff7c274","created_at":"2026-08-02T17:02:35Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/almond-cake-or-mandel-torte-no-1"}