{"id":7653,"slug":"anise-zwieback","title":"ANISE ZWIEBACK","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["the yolks of five eggs","one-half pound of sugar","one tablespoon of water","vanilla","one-half pound of flour","one teaspoon of baking-powder","one-half of five cents worth anise seeds","the beaten whites of the eggs"],"ingredients_norm":["egg yolk","sugar","water","vanilla","flour","baking powder","cents worth anise seed","whites of the egg"],"steps":["Take the yolks of five eggs, sugar, water, vanilla, flour, baking-powder, anise seeds, and the beaten whites of the eggs; mix together.","Butter square tins and bake.","When cooled, cut in strips one inch wide and toast on both sides."],"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:w85:3","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"de3b9f2373d2576d19764ec44ee852d980a57b14ddc56b8caf9c743795c5e118","created_at":"2026-08-02T17:02:55Z","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/anise-zwieback"}