{"id":7412,"slug":"prune-filling-for-topfa-dalkeln","title":"Prune Filling for Topfa Dalkeln","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["one-half pound of prunes","sugar, to sweeten","grated peel of one lemon","some cinnamon","melted butter, for spreading"],"ingredients_norm":["prune","sugar to sweeten","peel of lemon","cinnamon","butter for spreading"],"steps":["Boil and stone one-half pound of prunes, mash to a pulp, sweeten, add the grated peel of a lemon, some cinnamon, etc., and put one teaspoon of this into each square.","Take up the corners, fasten them firmly, also pinch all along the edges and lay in a buttered pan, let them rise half an hour before baking.","Spread them with melted butter, and bake a nice brown."],"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:w64:1","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"3f4cbd8b54cadf6f6102f164a82a3deaa7378facccb348e610feb218c3a1d7d7","created_at":"2026-08-02T17:01:27Z","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/prune-filling-for-topfa-dalkeln"}