{"id":7610,"slug":"peach-cream-tarts","title":"PEACH CREAM TARTS","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["one cup of butter","a little salt","just enough flour to thoroughly mix","a cup of ice-water","one whole egg","yolks of two eggs","a tablespoon of brown sugar","two teaspoons of baking-powder","pulverized sugar","compote of peaches","whipped cream or ice-cream"],"ingredients_norm":["butter","little salt","just enough flour to thoroughly mix","ice water","whole egg","egg yolk","brown sugar","baking powder","powdered sugar","compote of peach","whipped cream or ice cream"],"steps":["Cut one cup of butter and a little salt through just enough flour to thoroughly mix.","Add a cup of ice-water, one whole egg and the yolks of two eggs mixed with a tablespoon of brown sugar.","Add to the flour in which you have previously sifted two teaspoons of baking-powder.","Handle the dough as little as possible in mixing.","Bake in round rings in a hot oven until a light brown.","When baked, sift pulverized sugar over the top and fill the hollow centre with a compote of peaches.","Heap whipped cream or ice-cream on top of each one, the latter being preferable."],"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:w81:5","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"e69747b863e3d30890fec001e1b5ccef059fdc95a6cd749197b9d23c475e717c","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/peach-cream-tarts"}