{"id":7641,"slug":"croquante-cakes-small-cakes","title":"CROQUANTE CAKES (SMALL CAKES)","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["three-fourths pound of shelled almonds","one-half pound of citron","a little flour","three-fourths pound of sugar","six eggs","three-fourths pound of flour","butter"],"ingredients_norm":["fourths pound of shelled almond","citron","little flour","fourths pound of sugar","egg","fourths pound of flour","butter"],"steps":["Blanch and cut in halves three-fourths pound of shelled almonds, and slice one-half pound of citron; mix well together and roll in a little flour.","Add to them three-fourths pound of sugar, then six eggs well beaten, and last the rest of the flour (three-fourths pound).","Butter shallow pans, and put in the mixture about two inches thick.","After it is baked in a quick oven slice cake in strips three-fourths of an inch wide and turn each piece.","Put back in oven and bake a little longer.","When cold put away in tin box."],"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:w84:3","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"92fbbade4a636b40e5e67bf43fb5ceea4eeaade2cb75d5c55dae6fe5ed1f549c","created_at":"2026-08-02T17:02:55Z","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/croquante-cakes-small-cakes"}