{"id":7977,"slug":"matzoth-charlotte-no-1","title":"MATZOTH CHARLOTTE, No. 1","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["one matzoth","the beaten yolks of two eggs","one-fourth teaspoon of salt","one-fourth cup of chopped almonds","one-fourth cup of raisins","one-fourth cup of currants","the stiffly-beaten whites of two eggs"],"ingredients_norm":["matzo","egg yolk","fourth teaspoon of salt","fourth cup of chopped almond","fourth cup of raisin","fourth cup of currant","stiffly beaten whites of egg"],"steps":["Soak one matzoth; beat and add to the beaten yolks of two eggs, add one-fourth teaspoon of salt, one-fourth cup of chopped almonds, one-fourth cup of raisins, one-fourth cup of currants, and mix thoroughly.","Fold in the stiffly-beaten whites of two eggs and bake in a greased baking-dish."],"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:w112:10","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"00796f9f8539ad03cf67d1de86d33542eecdb4ed21e2c1e27e6e4c9527ad9771","created_at":"2026-08-02T17:07:27Z","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/matzoth-charlotte-no-1"}