{"id":8006,"slug":"cinnamon-sticks","title":"CINNAMON STICKS","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["one-half pound of almonds","whites of four eggs","one pound of pulverized sugar","a tablespoon of cinnamon","boiled frosting"],"ingredients_norm":["almond","egg white","powdered sugar","cinnamon","boiled frosting"],"steps":["Grate one-half pound of almonds.","Beat the whites of four eggs to a stiff froth.","Add gradually one pound of pulverized sugar and a tablespoon of cinnamon.","Roll out this dough into half finger lengths and about as thick as your little finger.","Bake.","When done ice each one with boiled frosting."],"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:w114:10","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"662ab914c77e0a6bda9a93255f052dddbcad17cdd04ff4823db099e9e8d55f59","created_at":"2026-08-02T17:07:29Z","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/cinnamon-sticks"}