{"id":7481,"slug":"erbsen-lievanzen-dried-pea-fritters","title":"ERBSEN LIEVANZEN (DRIED PEA FRITTERS)","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["one cup of dried peas","two ounces of butter","some soaked bread (soaked in milk)","salt","one teaspoon of sugar","one yolk and one whole egg","one ounce of blanched and pounded almonds"],"ingredients_norm":["dried pea","butter","soaked bread","salt","sugar","yolk and whole egg","blanched and pounded almond"],"steps":["Boil one cup of dried peas, pass through a hair sieve, pour into a bowl, add two ounces of butter rubbed to a cream, add also some soaked bread (soaked in milk), stir all into a smooth paste.","Add salt, one teaspoon of sugar, one yolk and one whole egg; one ounce of blanched and pounded almonds.","If too thick add more egg, if too thin more bread.","Fry a nice brown."],"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:w69:16","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"1d4d1ca328b11366a345506c06cbaf7ddfd7641407d38080ae435d3743ee72c2","created_at":"2026-08-02T17:02:34Z","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/erbsen-lievanzen-dried-pea-fritters"}