{"id":8020,"slug":"filling-for-chrimsel","title":"FILLING FOR CHRIMSEL","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["unblanched, pounded almonds","grated apples","chopped raisins","brown sugar","plenty of cinnamon","the grated rind of a lemon"],"ingredients_norm":["unblanched pounded almond","apple","raisin","brown sugar","plenty of cinnamon","rind of lemon"],"steps":["Mix the ingredients together.","Fill the hollowed out center of the chrimsel with them.","Then place one chrimsel upon another, being careful not to let the filling escape from its hollow and fasten the edges securely together with the fingers, keeping the rounded shape uninjured.","Fry them in boiling fat, turning them from one side to the other until a dark brown.","Serve hot with sugar syrup."],"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:w115:8","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"794e39b10d06cd316bb939dd196c14ff5330cd153cf941422f5b33f35b714a6e","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/filling-for-chrimsel"}