{"id":7665,"slug":"lebkuchen","title":"LEBKUCHEN","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["Four eggs","one pound of brown sugar","one-eighth pound of citron shredded","one-eighth pound of shelled walnuts (broken)","one and one-half cups of flour","one teaspoon of baking-powder","two teaspoons of cinnamon","one-fourth teaspoon of allspice","icing for spreading"],"ingredients_norm":["egg","brown sugar","eighth pound of citron","eighth pound of shelled walnut","and half cups of flour","baking powder","cinnamon","fourth teaspoon of allspice","icing for spreading"],"steps":["Beat the eggs and brown sugar well.","Add the citron, walnuts, flour, baking-powder, cinnamon, and allspice.","Spread the dough in long pans with well-floured hands, have about one and one-half inches thick.","Bake in very moderate oven.","When baked, cut in squares and spread with icing.","Set in a cool stove or the sun to dry.","It is best to let these cakes and all honey cakes stand a week before using."],"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:w85:15","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"2e0eee2265ade76475b0f668f11dd4a1e106f619cfb831c13b50300533032c51","created_at":"2026-08-02T17:02:55Z","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/lebkuchen"}