{"id":7655,"slug":"pecan-walnut-or-hickory-nut-macaroons","title":"PECAN, WALNUT, OR HICKORY NUT MACAROONS","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["one cup of pulverized sugar","one cup of finely-pounded nut meats","the unbeaten whites of two eggs","two heaping teaspoons of flour","one scant teaspoon of baking-powder"],"ingredients_norm":["powdered sugar","pounded nut meat","unbeaten whites of egg","flour","scant teaspoon of baking powder"],"steps":["Mix all the ingredients together.","Drop from a teaspoon which you have previously dipped in cold water, upon buttered paper.","Do not put them too near each other, for they always spread a great deal.","Bake about fifteen minutes."],"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:w85:5","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"1b5ffed56fd4e34909e0190a18c20843a8197ad1b3cc520092e828f8e17119a6","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/pecan-walnut-or-hickory-nut-macaroons"}