{"id":7774,"slug":"pinoche","title":"PINOCHE","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["one cup of (packed) medium brown sugar","one-quarter cup of cream","one-third cup of nut meats","one-quarter pound pecans, weighed in shell","one-third pound hickory in shell"],"ingredients_norm":["brown sugar","cream","third cup of nut meat","pecans weighed in shell","third pound hickory in shell"],"steps":["Take one cup of (packed) medium brown sugar, one-quarter cup of cream, one-third cup of nut meats, one-quarter pound pecans, weighed in shell, and one-third pound hickory in shell.","Cook sugar and cream to soft ball test.","Cool until you can bear your hand on bottom of pan.","Stir until it begins to thicken, add chopped nuts; and when it is too thick to pour easily, spread quickly on a buttered pan, cut in squares and cool."],"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:w93:13","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"c7d56316ee9018adc9e74a7449761b2ec7ec140d8e6ced0112d307df2beceac0","created_at":"2026-08-02T17:05:10Z","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/pinoche"}