{"id":7955,"slug":"chrimsel-no-2","title":"CHRIMSEL, No. 2","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["about three matzoth","a handful of raisins","as many almonds as you have raisins","a pinch of salt","the peel of a lemon","yolks of four eggs","a cup of sugar","a little cinnamon","oil","stewed prunes"],"ingredients_norm":["matzo","raisin","as many almonds as you have raisin","salt","peel of lemon","egg yolk","sugar","little cinnamon","oil","stewed prune"],"steps":["Soak about three matzoth.","In the meantime seed a handful of raisins and pound as many almonds as you have raisins.","Now press every drop of water out of the matzoth, put them in a bowl and stir them to a cream.","Add a pinch of salt, the peel of a lemon, yolks of four eggs and a cup of sugar, the raisins and almonds, and also a little cinnamon.","Heat some oil in a spider; the more fat the lighter the chrimsel will be.","Last add the stiffly-beaten whites to the dough.","Then fry a light brown on both sides; use about a tablespoonful of batter for each chrimsel.","Serve with stewed prunes. Lay the chrimsel on a large platter and pour the prunes over all. Eat hot."],"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:w111:3","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"c23b513483e58ed4a2471f672a34d12a121de1d4305c77a8479616a9b365f316","created_at":"2026-08-02T17:06:26Z","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/chrimsel-no-2"}