{"id":7546,"slug":"russian-punch-torte","title":"RUSSIAN PUNCH TORTE","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["three layers of almond tart","a wine glass of arrack","one-half pound of sugar","one-fourth cup of water","a wine glass of rum","crumbs from the thickest layer","crab-apple jelly or apple marmalade","a little brandy"],"ingredients_norm":["layers of almond tart","wine glass of arrack","sugar","fourth cup of water","wine glass of rum","crumbs from the thickest layer","crab apple jelly or apple marmalade","little brandy"],"steps":["Bake three layers of almond tart and flavor it with a wine glass of arrack.","When baked, scrape part of the cake out of the thickest layer, not disturbing the rim, and reserve these crumbs to add to the following filling.","Boil one-half pound of sugar in one-fourth cup of water until it spins a thread.","Add to this syrup a wine glass of rum, and the crumbs, and spread over the layers, piling one on top of the other.","Another way to fill this cake is to take some crab-apple jelly or apple marmalade and thin it with a little brandy."],"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:w76:6","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"e313bd0e29789000402308fa169a32ec395a4c681bf01523597e3e9010496734","created_at":"2026-08-02T17:02:35Z","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/russian-punch-torte"}