{"id":7483,"slug":"french-puffs-windbeutel","title":"FRENCH PUFFS (WINDBEUTEL)","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["one cup of water","one-quarter pound of butter","one-quarter pound of sifted flour","four eggs","the grated peel of a lemon","some rendered butter","powdered sugar"],"ingredients_norm":["water","butter","flour","egg","peel of lemon","rendered butter","powdered sugar"],"steps":["Put one cup of water and one-quarter pound of butter on to boil.","When it begins to boil stir in one-quarter pound of sifted flour.","Stir until it leaves the kettle clean, take off the fire and stir until milk-warm.","Then stir in four eggs, one at a time, stirring until all used up.","Flavor with the grated peel of a lemon.","Put on some rendered butter in a kettle.","When the butter is hot, dip a large teaspoon in cold water and cut pieces of dough with it as large as a walnut, and drop into the hot butter.","Try one first to see whether the butter is hot enough.","Do not crowd--they want plenty of room to raise.","Dip the hot butter over them with a spoon, fry a deep yellow and sprinkle powdered sugar over them."],"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:w70:2","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"617b5b95923dbe023fe89ee1ef0646ee41bedea3449532f37fbf6de7a322a936","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/french-puffs-windbeutel"}