{"id":7581,"slug":"banbury-tarts","title":"BANBURY TARTS","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["one cup of seeded muscatel raisins","one cup of nuts","one cup of sugar","one well-beaten egg","one tablespoon of water","the juice and grated rind of one lemon","pie dough"],"ingredients_norm":["muscatel raisin","nut","sugar","egg","water","juice and grated rind of lemon","pie dough"],"steps":["Cut one cup of seeded muscatel raisins and one cup of nuts in small pieces","add one cup of sugar, one well-beaten egg, one tablespoon of water, the juice and grated rind of one lemon. Mix well.","Line patty-pans with pie dough","fill with mixture and bake until crust is brown."],"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:w79:1","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"65eb2415df098150c291098b7698ce1db9d51267c5737ae4d4ace5d8934132c5","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/banbury-tarts"}