{"id":7288,"slug":"mandel-almond-strudel","title":"MANDEL (ALMOND) STRUDEL","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["dough as for Apple Strudel No. 2","one-half pound of almonds","yolks of four eggs","one-quarter pound of granulated sugar","grated peel of one lemon","plenty of oil, butter or fat"],"ingredients_norm":["dough as for apple strudel no","almond","egg yolk","granulated sugar","peel of lemon","plenty of oil butter or fat"],"steps":["Prepare the dough as for Apple Strudel No. 2.","Blanch one-half pound of almonds and grind.","When dried, beat the yolks of four eggs light with one-quarter pound of granulated sugar.","Add the grated peel of one lemon and mix in the almonds.","Spread over the dough with plenty of oil, butter or fat and roll.","Bake; baste very often."],"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:w53:6","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"9e76450d25ebb2f5a354f296dc5452d2772b16b4107676bb90e515e37b587cba","created_at":"2026-08-02T16:58:46Z","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/mandel-almond-strudel"}