{"id":7429,"slug":"huckleberry-kuchen","title":"HUCKLEBERRY KUCHEN","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["rich kuchen dough","cornstarch","one cup of milk","one tablespoon of butter","one teaspoon of cornstarch wet with cold milk","vanilla","huckleberries","sugar","ground cinnamon"],"ingredients_norm":["rich kuchen dough","cornstarch","milk","butter","cornstarch wet with cold milk","vanilla","huckleberry","sugar","ground cinnamon"],"steps":["Line your cake-pans, which should be long and narrow, with a rich kuchen dough, having previously greased them well.","Make a paste of cornstarch, one cup of milk, one tablespoon of butter and one teaspoon of cornstarch wet with cold milk.","Boil until thick, sweeten and flavor with vanilla and spread on top of the cake dough.","Then sprinkle thickly with huckleberries which have been carefully picked, sugared and sprinkled with ground cinnamon.","Bake in a quick oven."],"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:w66:2","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"42a7d5685b2a0483d6fe3c00a4a7775fb0153cc0e47d74fdfbca3821575d7d16","created_at":"2026-08-02T17:02:13Z","updated_at":"2026-08-02T17:02:13Z","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/huckleberry-kuchen"}