{"id":7290,"slug":"quark-strudel-dutch-cheese","title":"QUARK STRUDEL (DUTCH CHEESE)","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["strudel or roley-poley dough","half a pound of cheese","salt","yolks of two eggs","one whole egg","grated peel of one lemon","two ounces of sweet almonds","about four bitter ones, blanched and pounded","four ounces of sultana raisins","a little citron chopped fine","sweet cream"],"ingredients_norm":["strudel or roley poley dough","cheese","salt","egg yolk","whole egg","peel of lemon","sweet almond","bitter ones blanched and pounded","sultana raisin","little citron chopped fine","sweet cream"],"steps":["Make a strudel or roley-poley dough and let it rest until you have prepared the cheese.","Take half a pound of cheese, rub it through a coarse sieve or colander.","Add salt, the yolks of two eggs and one whole egg, sweeten to taste.","Add the grated peel of one lemon, two ounces of sweet almonds, and about four bitter ones, blanched and pounded, four ounces of sultana raisins and a little citron chopped fine.","Now roll out as thin as possible, spread in the cheese, roll and bake, basting with sweet cream."],"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:w53:8","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"db6fd791fe0a166eb5d6beef556091c95bb52dc884b508a7118573bfc95c3460","created_at":"2026-08-02T16:58:46Z","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/quark-strudel-dutch-cheese"}