{"id":7467,"slug":"grimslich","title":"GRIMSLICH","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["half a loaf of bread, which has been soaked and pressed","two eggs","one-half cup of sugar","one-fourth cup raisins","one tablespoon of cinnamon","one-fourth cup of almonds pounded fine"],"ingredients_norm":["loaf of bread which has been soaked and pressed","egg","sugar","fourth cup raisin","cinnamon","fourth cup of almonds pounded fine"],"steps":["Beat whites to a froth and add last.","Drop by tablespoonful and fry.","Serve with stewed fruit.","Pieces of stale bread can be used. Soak in tepid water. Squeeze water thoroughly from bread and make as directed."],"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:w69:2","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.85,"content_hash":"5ed31a62828bc04619d3c5169270e5ef97c3cc4f75f358b6972b5b9ade400078","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/grimslich"}