{"id":7538,"slug":"rye-bread-torte","title":"RYE BREAD TORTE","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["yolks of four eggs","one cup of sugar","one cup of sifted dry rye bread crumbs","one teaspoon of baking-powder","a pinch of salt","one-half cup of ground almonds","two tablespoons of sherry","the beaten whites of eggs"],"ingredients_norm":["egg yolk","sugar","dry rye bread crumb","baking powder","salt","ground almond","sherry","egg white"],"steps":["Beat the yolks of four eggs very light with one cup of sugar;","add one cup of sifted dry rye bread crumbs to which one teaspoon of baking-powder and a pinch of salt have been added.","Moisten one-half cup of ground almonds with two tablespoons of sherry, add and lastly fold in the beaten whites of eggs.","Bake in ungreased form in moderate 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:w75:9","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"3332a35bba19cced045f93167455873dbfc46d51dca66b38ac20c995ff73e242","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/rye-bread-torte"}