{"id":8007,"slug":"imberlach","title":"IMBERLACH","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["two cups of matzoth flour","one-quarter pound of powdered ginger","three eggs","one-half pound of honey","three-quarters pound of sugar"],"ingredients_norm":["matzo flour","powdered ginger","egg","honey","quarters pound of sugar"],"steps":["Take two cups of matzoth flour, one-quarter pound of powdered ginger, mix together with three eggs.","Set this dough aside until it dries.","Take one-half pound of honey and three-quarters pound of sugar and boil until it gets a reddish color.","Beat in the ginger and matzoth dough, mix it with honey.","Set back on stove, stirring constantly; when the mixture is thick and a reddish color, place on the board so as to cool.","Roll and cut in two-inch lengths."],"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:w114:11","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"c613ea17ce07604724bf5c6e1138721629750f99c5a34aa24ac9d288ec02fcfa","created_at":"2026-08-02T17:07:29Z","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/imberlach"}