{"id":7375,"slug":"barches","title":"BARCHES","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["same ingredients as Butter Barches, omitting the milk and butter","water","a little shortening of dripping or rendered fat or a vegetable oil","a dozen almonds (blanched)","two well-beaten eggs","one-half cup of sugar","salt","raisins","the grated peel of one lemon"],"ingredients_norm":["same ingredients as butter barches omitting the milk and butter","water","little shortening of dripping or rendered fat or vegetable oil","almond","egg","sugar","salt","raisin","peel of lemon"],"steps":["These are to be used for a meat meal and are made in the same manner as butter barches, omitting the milk and butter; use water and a little shortening of dripping or rendered fat or a vegetable oil; grate a dozen almonds (blanched) and add with two well-beaten eggs, one-half cup of sugar, salt, raisins and the grated peel of one lemon.","Work just as you would butter barches.","Bake one hour in moderate oven.","Wrap in a damp, clean towel as soon as baked to prevent the crust from becoming too hard."],"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:w60:3","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.8,"content_hash":"c6258c006fa83121710c09962461a370ac67f578e3ae9e74256d3c6af41972ab","created_at":"2026-08-02T16:59:23Z","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/barches"}