{"id":7417,"slug":"russian-tea-cakes","title":"RUSSIAN TEA CAKES","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["one cup of sugar","one cup of eggs (about five)","one cup of sour cream","enough flour to roll","three-fourths pound of brick butter","one cup of chopped almonds","sugar (for strewing)","cinnamon"],"ingredients_norm":["sugar","egg","sour cream","enough flour to roll","fourths pound of brick butter","almond","cinnamon"],"steps":["Mix one cup of sugar, one cup of eggs (about five), and one cup of sour cream with enough flour to roll.","Toss on board, roll out one-fourth inch thick.","Spread with a thin layer of butter, fold the dough over, roll and spread again; repeat three or four times, using altogether three-fourths pound of brick butter.","Then place dough in a bowl, cover, and let stand on ice to harden.","Then roll as thin as possible, strew with one cup of chopped almonds, sugar and cinnamon, and cut into seven-inch strips.","Roll each strip separately into a roll, cut into squares and strew top with chopped almonds, sugar and cinnamon.","Bake in a hot oven."],"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:w65:1","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"9f6245a575699a2d453fecb54e7d6b980f0ff62ad894e0ec0e0568dcba152194","created_at":"2026-08-02T17:02:13Z","updated_at":"2026-08-02T17:02:13Z","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-tea-cakes"}