{"id":7978,"slug":"matzoth-charlotte-no-2","title":"MATZOTH CHARLOTTE, No. 2","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["Four eggs (yolks)","one cup of sugar","pinch of salt","three matzoth (soaked in water and squeezed out)","one grated apple","one lemon rind and juice","one-fourth cup of almonds","one-fourth cup of raisins","the stiffly-beaten whites of eggs"],"ingredients_norm":["egg","sugar","salt","matzo","apple","lemon rind and juice","fourth cup of almond","fourth cup of raisin","stiffly beaten whites of egg"],"steps":["Put the stiffly-beaten whites of eggs in last; before putting into oven.","Bake in an even oven about one-half to three-quarters of an hour.","To be eaten warm."],"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:w112:11","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"15cf16e3e6a1da4cba2c92eace2896a323ada346e6a0d5399caf4e98bc8c52f2","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-2"}