{"id":8008,"slug":"kremslekh","title":"KREMSLEKH","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["matzoth-meal","eggs","salt","sugar","ground almonds","stoned and chopped raisins","ground cinnamon","oil or beef dripping","water","oil or fat"],"ingredients_norm":["matzo meal","egg","salt","sugar","ground almond","stoned and chopped raisin","ground cinnamon","oil or beef dripping","water","oil or fat"],"steps":["Mix the ingredients very thoroughly to make a stiff paste.","Take a large enamelled saucepan and about half fill it with oil or fat.","Bring this to boiling point but do not let it burn.","Shape the paste into small pieces and drop them into boiling fat, turning them continually until well browned.","Take out and drain carefully on a strainer.","May be eaten hot or cold."],"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:w114:12","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"f6968b0356423fc810c672f6627cbf98c9ab7848195b566e87f141595ab26982","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/kremslekh"}