{"id":7286,"slug":"rahm-strudel","title":"RAHM STRUDEL","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["dough as for Apple Strudel","one quart of thick sour milk","one cup of grated bread crumbs","two cups of granulated sugar","one cup of chopped almonds","one cup of raisins","one teaspoon of cinnamon","small pieces of butter","vanilla sauce"],"ingredients_norm":["dough as for apple strudel","thick sour milk","bread crumb","granulated sugar","almond","raisin","cinnamon","butter","vanilla sauce"],"steps":["Prepare the dough as for Apple Strudel as directed in the foregoing recipe.","Drip one quart of thick sour milk on it lightly, with a large spoon.","Put one cup of grated bread crumbs over the milk.","Add two cups of granulated sugar, one cup of chopped almonds, one cup of raisins, and one teaspoon of cinnamon.","Roll and place in well-buttered pan.","Put small pieces of butter over the top, basting frequently.","Serve warm with vanilla sauce."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":"One-half this quantity may be used for a small strudel.","difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w53:4","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"98ec2fec52ee2812208953b9b7defb05a6d62681376ba7710c9f82e440f54c7a","created_at":"2026-08-02T16:58:46Z","updated_at":"2026-08-02T16:58:46Z","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/rahm-strudel"}