{"id":7544,"slug":"german-hazelnut-torte","title":"GERMAN HAZELNUT TORTE","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["yolks of eight eggs","one-half pound of granulated sugar","the very stiffly-beaten whites of eggs","a small pinch of salt","one-half pound of grated hazelnuts","the grated rind of one-half lemon","boiled icing"],"ingredients_norm":["egg yolk","granulated sugar","stiffly beaten whites of egg","salt","hazelnut","rind of half lemon","boiled icing"],"steps":["Beat together for twenty minutes until very light the yolks of eight eggs with one-half pound of granulated sugar.","Then add the very stiffly-beaten whites of eggs.","Place the bowl in which it has been stirred over a boiler in which water is boiling on the stove, stir continually but slowly until all the batter is well warmed but not too hot.","Add a small pinch of salt, and one-half pound of grated hazelnuts, add the nuts gradually, mix well and pour into a greased spring form.","Bake very slowly.","The grated rind of one-half lemon can be added if desired.","Ice with boiled icing."],"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:w76:4","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"c35d510a63e669bbb7d51cbbd0312f2a216a3bd33a66456040705d56b5b4d025","created_at":"2026-08-02T17:02:35Z","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/german-hazelnut-torte"}