{"id":7549,"slug":"chestnut-torte","title":"CHESTNUT TORTE","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["one pound of chestnuts","yolks of six eggs","six tablespoons of sugar","three teaspoons of baking-powder","well-beaten whites of the six eggs","one-half pint of cream","a little sugar"],"ingredients_norm":["chestnut","egg yolk","sugar","baking powder","whites of the egg","cream","little sugar"],"steps":["Boil one pound of chestnuts in the shells, peel them while warm, put nuts through potato ricer or colander.","Beat well the yolks of six eggs with six tablespoons of sugar, add all the chestnut purée but two or three tablespoons reserved for top of torte, then add three teaspoons of baking-powder and the well-beaten whites of the six eggs; bake in moderate oven fifteen to twenty minutes.","Whip one-half pint of cream, add to this the chestnut purée which was reserved, and a little sugar; garnish torte with this mixture."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":"Enough for twelve persons.","yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w76:9","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"e0ae85741c30eeeee6cee6c28d3a2e048191657991f37463f38321ad2a986062","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/chestnut-torte"}