{"id":7285,"slug":"apple-strudel-no-2","title":"APPLE STRUDEL, No. 2","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["one and one-half cups of flour","one-quarter teaspoon of salt","one egg","one-third cup of warm water","some melted butter","one quart of sour apples, peeled and cut fine","one-quarter pound of almonds blanched and chopped","one-half cup of raisins and currants","one cup of sugar","one teaspoon of cinnamon","a few tablespoons of melted butter","bread crumbs (if juicy small fruits or berries are used)"],"ingredients_norm":["and half cups of flour","salt","egg","third cup of warm water","butter","sour apple","almonds blanched","raisins and currant","sugar","cinnamon","few tablespoons of melted butter","bread crumb"],"steps":["Place one and one-half cups of flour and one-quarter teaspoon of salt in a large mixing bowl.","Beat one egg lightly and add it to one-third cup of warm water; combine the two mixtures.","Mix the dough quickly with a knife; then knead it, place on board, stretching it up and down to make it elastic, until it leaves the board clean.","Toss it on a well-floured board, cover with a hot bowl and keep in a warm place.","While preparing the filling, lay the dough in the centre of a well-floured tablecloth on the table; roll out a little, brush well with some melted butter, and with hands under dough, palms down, pull and stretch the dough gently, until it is as large as the table and thin as paper, and do not tear the dough.","Spread one quart of sour apples, peeled and cut fine, one-quarter pound of almonds blanched and chopped, one-half cup of raisins and currants, one cup of sugar and one teaspoon of cinnamon, evenly over three-quarters of the dough, and drop over them a few tablespoons of melted butter.","Trim edges.","Roll the dough over apples on one side, then hold cloth high with both hands and the strudel will roll itself over and over into one big roll, trim edges again.","Twist the roll to fit the greased pan.","Bake in a hot oven until brown and crisp and brush with melted butter.","If juicy small fruits or berries are used, sprinkle bread crumbs over the stretched dough to absorb the juices.","Serve slightly warm."],"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:w53:3","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"b814a0f8b1a7c92f4c8a4af97587f43df55e4eb45a48486a34c3e1e1377eba92","created_at":"2026-08-02T16:58:46Z","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/apple-strudel-no-2"}