{"id":7534,"slug":"sand-torte","title":"SAND TORTE","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["one-half pound of butter","one-half pound of sugar","yolks of six eggs","one small wine glass of rum","one-fourth pound of corn-starch","one-fourth pound of flour","one teaspoon of baking-powder","the beaten whites of six eggs"],"ingredients_norm":["butter","sugar","egg yolk","wine glass of rum","fourth pound of corn starch","fourth pound of flour","baking powder","egg white"],"steps":["Cream one-half pound of butter with one-half pound of sugar; drop in, one at a time, the yolks of six eggs.","Add one small wine glass of rum, one-fourth pound of corn-starch, and one-fourth pound of flour that have been thoroughly mixed; one teaspoon of baking-powder, the beaten whites of six eggs.","Bake one hour in a 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:w75:5","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"9352c8bce0acba9b338fdf8c692c183dd66000865661538605f995498c654d56","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/sand-torte"}