{"id":7505,"slug":"blitz-kuchen","title":"BLITZ KUCHEN","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["one cup of powdered sugar","one-half cup of butter","one cup of pastry flour","one-quarter of a teaspoon of baking-powder","peel and juice of one lemon","five or six eggs"],"ingredients_norm":["powdered sugar","butter","pastry flour","baking powder","peel and juice of lemon","egg"],"steps":["Beat sugar with two whole eggs.","Add butter, beat until foamy.","After that the flour mixed with baking-powder, lemon and four yolks.","Last the stiffly-beaten whites of the eggs.","Mix this well, bake in form in a moderately hot 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:w72:7","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"1a76ad6aac35603841d0f22ae73b9f8294467f4a645a4bb4a83d07c5f4f6c9fa","created_at":"2026-08-02T17:02:34Z","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/blitz-kuchen"}