{"id":7966,"slug":"german-puffs","title":"GERMAN PUFFS","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["one-half pint of water","one-quarter pound of melted fat","one-quarter pound of meal, finely sifted","four eggs","cinnamon","clarified sugar"],"ingredients_norm":["water","fat","meal","egg","cinnamon","clarified sugar"],"steps":["Into one-half pint of water put one-quarter pound of melted fat; when boiling add one-quarter pound of meal, finely sifted; it will form a thick paste.","Beat up four eggs, remove the mixture from the fire and stir in the eggs.","Grease some cups and put a spoonful in each; bake in a quick oven.","When done sprinkle with cinnamon and cover with clarified sugar."],"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:w111:14","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"03e462f73ea0a13041d7e823061a3e9a1a259a8ae4a53443a02b2749eb1a6292","created_at":"2026-08-02T17:06:26Z","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-puffs"}