{"id":7624,"slug":"mohntorte","title":"MOHNTORTE","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["a rich puff paste","half a pound of white mohn (poppy seed)","milk","a quarter of a pound of sugar","yolks of six eggs","beaten whites","two ounces of sifted flour","a quarter of a pound of melted butter","vanilla or rose frosting"],"ingredients_norm":["rich puff paste","white mohn","milk","sugar","egg yolk","white","flour","butter","vanilla or rose frosting"],"steps":["Line a form with a rich puff paste, fill with half a pound of white mohn (poppy seed) which has been previously soaked in milk and then ground.","Add a quarter of a pound of sugar and the yolks of six eggs; stir all together in one direction until quite thick.","Then stir the beaten whites, to which add two ounces of sifted flour and a quarter of a pound of melted butter.","Fill and bake.","When done, frost either with vanilla or rose frosting."],"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:w82:4","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"8f2ea70f7aab71e65191fe77010f898907a30001d05441d7e3f143745dccc318","created_at":"2026-08-02T17:02:55Z","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/mohntorte"}