{"id":7537,"slug":"brod-torte","title":"BROD TORTE","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["six eggs","seven tablespoons of granulated sugar","seven tablespoons of bread crumbs","one-eighth pound of chopped almonds","one-half teaspoon of allspice","one tablespoon of jelly","grated rind and juice of one lemon","one teaspoon of cinnamon","one-half teaspoon of cloves","one-half wine glass of brandy"],"ingredients_norm":["egg","granulated sugar","bread crumb","eighth pound of chopped almond","allspice","jelly","rind and juice of lemon","cinnamon","clove","wine glass of brandy"],"steps":["Beat yolks of eggs well and add sugar and beat until it blisters.","Add bread crumbs, almonds, jelly, spice, lemon, and brandy.","Then add beaten whites.","Bake slowly about forty minutes."],"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:w75:8","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"940756fd6caf077c8a4df985ffcb38a9d121eac1c0e29baffe7a9d68ed855fcc","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/brod-torte"}