{"id":7989,"slug":"almond-hills","title":"ALMOND HILLS","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["one-quarter pound of sweet almonds","heated sugar","one-half pound of sifted powdered sugar","the whites of five eggs"],"ingredients_norm":["sweet almond","heated sugar","powdered sugar","egg white"],"steps":["Roast one-quarter pound of sweet almonds, cut into strips lengthwise in a spider of heated sugar, not too brown.","Beat one-half pound of sifted powdered sugar and the whites of five eggs to a very stiff froth.","Mix all thoroughly and place teaspoonfuls of this mixture on waxed paper, and bake a light brown, in slow oven."],"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:w113:7","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"c81c3de47cbcb8949ee126095a12f6b3d4904d27e112c640801fbe254587c6c1","created_at":"2026-08-02T17:07:29Z","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-hills"}