{"id":7584,"slug":"linser-tart","title":"LINSER TART","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["one-half pound each of flour, sugar and almonds that are grated with peel on","two eggs","a little allspice","a little citron","pinch of salt","brandy","strawberry jam","yolk of egg"],"ingredients_norm":["each of flour","egg","little allspice","little citron","salt","brandy","strawberry jam","egg yolk"],"steps":["Make a dough of one-half pound each of flour, sugar and almonds that are grated with peel on, two eggs, a little allspice, a little citron, pinch of salt. Flavor with brandy.","Take a little more than half, roll it out and line a pie-pan","put strawberry jam on","then cut rest of dough in strips and cover the same as you would prune pie.","Brush these strips with yolk of egg and bake in moderate 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:w79:4","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.98,"content_hash":"e9637cd2f4b047f0d2f4f9addf83988ed07b7fcc77df5e5bdfea40b1f72e62d7","created_at":"2026-08-02T17:02:35Z","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/linser-tart"}