{"id":7948,"slug":"matzoth-kleis-no-1","title":"MATZOTH KLEIS, No. 1","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["Four matzoth","Cold water","A little pepper","Salt","Sugar","Parsley","A half onion, chopped fine","Four eggs","Enough matzoth meal","Three tablespoons of fat (for garnish)","Minced onions (for garnish)"],"ingredients_norm":["matzo","cold water","little pepper","salt","sugar","parsley","onion","egg","enough matzo meal","fat"],"steps":["Soak four matzoth in cold water and press them after being thoroughly saturated.","Add a little pepper, salt, sugar, parsley, and a half onion chopped fine, first browning the onion.","Beat four eggs and add all together.","Then pat in enough matzoth meal so that it may be rolled into balls.","The less meal used the lighter will be the balls.","They should boil for twenty minutes before serving.","Serve matzoth kleis in place of potatoes and garnish with minced onions browned in three tablespoons of fat.","All matzoth meal and matzoth kleis are lighter if made a few hours before required and put in the ice-chest until ready to boil. When used as a vegetable make the balls considerably larger than for soup."],"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:w110:11","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"ac92e3f2686b09b9148dce5859e4f5ee555da5a0045103904c2be3e90cac4e9a","created_at":"2026-08-02T17:05:39Z","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-kleis-no-1"}