{"id":7960,"slug":"matzoth-dipped-in-eggs-no-2","title":"MATZOTH DIPPED IN EGGS, No. 2","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["six eggs","one-half tablespoon of salt","two tablespoons of goose fat or olive oil","four matzoth","sugar","cinnamon","a little grated lemon rind"],"ingredients_norm":["egg","salt","goose fat or olive oil","matzo","sugar","cinnamon","little grated lemon rind"],"steps":["Beat six eggs very light, add one-half tablespoon of salt.","Heat two tablespoons of goose fat or olive oil in a spider.","Break four matzoth into large, equal pieces.","Dip each piece in the egg mixture and fry a light brown on both sides.","Serve hot, sprinkled with sugar, cinnamon and a little grated lemon rind."],"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:w111:8","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"72f83dfadf7de8f51cacec96f4ddab7688a50c55ee89990d98ee5c48ef47c488","created_at":"2026-08-02T17:06:26Z","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-dipped-in-eggs-no-2"}