{"id":7478,"slug":"matrimonies","title":"MATRIMONIES","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["three cups of flour","two scant cups of sour milk","one teaspoon of salt","the well-beaten yolks of three eggs","the stiffly-beaten whites of the eggs","one level teaspoon of soda","one teaspoon of flour (sifted with soda)","very hot butter or butter-substitute","preserves"],"ingredients_norm":["flour","scant cups of sour milk","salt","egg yolk","stiffly beaten whites of the egg","soda","hot butter or butter substitute","preserve"],"steps":["Sift three cups of flour in a bowl, pour in two scant cups of sour milk, beat very thoroughly, add one teaspoon of salt, the well-beaten yolks of three eggs, mix well, then add the stiffly-beaten whites of the eggs and one level teaspoon of soda sifted with one teaspoon of flour.","Mix well and fry at once in very hot butter or butter-substitute.","Baste the grease over them with a spoon until they are nicely browned.","Serve with preserves."],"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:w69:13","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"a7072274f089b73f02566286a7809ca8885f6c47618d70e5e561c4ccc2d083ec","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/matrimonies"}