{"id":7536,"slug":"almond-cake-or-mandel-torte-no-2","title":"ALMOND CAKE OR MANDEL TORTE, No. 2","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["one-fourth pound of sweet almonds","one-eighth pound of bitter ones","yolks of nine eggs","eight tablespoons of granulated sugar","the grated peel of one lemon","one-half teaspoon of mace or vanilla","the juice of the lemon","the stiff-beaten whites","four stale lady fingers"],"ingredients_norm":["fourth pound of sweet almond","eighth pound of bitter one","egg yolk","granulated sugar","peel of lemon","mace or vanilla","juice of the lemon","stiff beaten white","stale lady finger"],"steps":["Take one-fourth pound of sweet almonds and one-eighth pound of bitter ones mixed.","Blanch them the day previous to using and then grate or pound them as fine as powder.","Beat until light the yolks of nine eggs with eight tablespoons of granulated sugar.","Add the grated peel of one lemon and one-half teaspoon of mace or vanilla.","Beat long and steadily.","Add the grated almonds and continue the stirring in one direction.","Add the juice of the lemon to the stiff-beaten whites.","Grate four stale lady fingers, add and bake slowly for one hour at least."],"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:w75:7","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"af0cd79dde8e43ad62478d107a31f6d0a1d0f90ebac6b2ec860c2c5f64fc45f0","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-2"}