{"id":7962,"slug":"matzoth-eirkuchen","title":"MATZOTH EIRKUCHEN","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["one-half cup of water","one-quarter cup of matzoth meal","one teaspoon of salt","yolks of four eggs","whites of four eggs","sugar, jelly or preserves"],"ingredients_norm":["water","matzo meal","salt","egg yolk","egg white","sugar jelly or preserve"],"steps":["Pour one-half cup of water on one-quarter cup of matzoth meal, add one teaspoon of salt.","Beat the yolks of four eggs very light, add to the meal mixture, let stand five minutes.","Beat whites of eggs very stiffly, fold lightly into the yolk mixture.","Drop mixture by spoonfuls in small cakes on hot greased spider.","Turn when brown and brown on other side.","Serve with sugar, jelly or 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:w111:10","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"b92df58ca57c0cd2f896af77b946a9acea8d617491fc84200ca35c31f3075e2a","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-eirkuchen"}