{"id":7506,"slug":"koenig-kuchen","title":"KOENIG KUCHEN","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["one-quarter cup of butter","one cup of sugar","yolks of six eggs","one-quarter pound of raisins","one-quarter pound of currants","juice and peel of one lemon","one spoon of rum","twenty blanched and grated almonds","two cups of flour","one-half teaspoon of baking-powder","two stiffly-beaten whites of eggs"],"ingredients_norm":["butter","sugar","egg yolk","raisin","currant","juice and peel of lemon","spoon of rum","twenty blanched and grated almond","flour","baking powder","stiffly beaten whites of egg"],"steps":["Cream one-quarter cup of butter with one cup of sugar.","Add yolks of six eggs, one-quarter pound of raisins, one-quarter pound of currants, juice and peel of one lemon, one spoon of rum, twenty blanched and grated almonds.","Add two cups of flour mixed with one-half teaspoon of baking-powder.","Add two stiffly-beaten whites of eggs.","Bake in an ungreased form one to one and one-half hours."],"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:w72:8","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"a2cd57b68592d9ec335db5ab058c3f911cdc9ba43e817fd397986a94d68b7948","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/koenig-kuchen"}