{"id":7477,"slug":"orange-fritters","title":"ORANGE FRITTERS","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["yolks of two eggs","two spoons of sugar","juice of quarter of a lemon","flour","beaten whites (of the eggs)","one slice of orange at a time","hot oil or butter-substitute","pulverized sugar"],"ingredients_norm":["egg yolk","spoons of sugar","juice of quarter of lemon","flour","white","orange at time","hot oil or butter substitute","powdered sugar"],"steps":["Yolks of two eggs beaten with two spoons of sugar, stir into this the juice of quarter of a lemon and just enough flour to thicken like a batter; add the beaten whites and dip in one slice of orange at a time, take up with a large kitchen spoon and lay in the hot oil or butter-substitute and fry a nice brown.","Sprinkle pulverized sugar on top."],"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:w69:12","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"1bbbd38346f72d837da2466729afb0d3c302f6d3eaae32e8f408ecf486a13846","created_at":"2026-08-02T17:02:34Z","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/orange-fritters"}