{"id":7542,"slug":"chocolate-torte","title":"CHOCOLATE TORTE","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["nine eggs","one-half pound of pulverized sugar","one-half pound of almonds, half cut and grated","one-half pound of finest vanilla chocolate grated","one-half pound of raisins, cut and seeded","seven soda crackers, rolled to a powder","one teaspoon of baking-powder","juice of three lemons","one-fourth glass of wine"],"ingredients_norm":["egg","powdered sugar","almond","finest vanilla chocolate","raisin","soda crackers rolled to powder","baking powder","juice of lemon","fourth glass of wine"],"steps":["Beat whites of eggs to a stiff froth and stir in last.","Beat yolks with sugar until very light; then add chocolate, and proceed as with other torten."],"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:w76:2","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.88,"content_hash":"22d263cdac4518fa38e8ea4632617cb70ae170ba67a0ae6be662dd458d083223","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/chocolate-torte"}