{"id":7287,"slug":"cherry-strudel","title":"CHERRY STRUDEL","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["two cups of flour","a pinch of salt","a little lukewarm water","two quarts of sour cherries","some stale bread (about a plateful), grated","peel of half a lemon","one cup of sugar","some ground cinnamon","about four ounces of pounded sweet almonds","a little melted goose-oil or butter","butter or goose-fat for greasing"],"ingredients_norm":["flour","salt","little lukewarm water","sour cherry","stale bread","peel of half lemon","sugar","ground cinnamon","pounded sweet almond","little melted goose oil or butter","butter or goose fat"],"steps":["Make a dough of two cups of flour, a pinch of salt and a little lukewarm water; do not make it too stiff, but smooth.","Slap the dough back and forth. Do this repeatedly for about fifteen minutes.","Put the dough in a warm, covered bowl and set it in a warm place for half an hour.","In the meantime stem and pit two quarts of sour cherries.","Grate into them some stale bread (about a plateful); also the peel of half a lemon, and mix.","Add one cup of sugar, some ground cinnamon and about four ounces of pounded sweet almonds, mix all thoroughly.","Roll out the dough as thin as possible, lay aside the rolling-pin and pull, or rather stretch the dough as thin as tissue paper. In doing this walk all around the table, for when well stretched it will cover more than the size of an ordinary table.","Pull off all of the thick edge, for it must be very thin to be good (save the pieces for another strudel).","Pour a little melted goose-oil or butter over this, and sprinkle the bread, sugar, almonds, cherries, etc., over it; roll the strudel together into a long roll.","Have ready a long baking-pan well greased with either butter or goose-fat; fold the strudel into the shape of a pretzel.","Butter or grease top also and bake a light brown; baste often while baking.","Eat 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:w53:5","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"b696d8778a25e2d29be711977bf9eb22f7c1fd300c62893546319c5c02d8e2e8","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/cherry-strudel"}