{"id":7277,"slug":"schalet-dough-merber-deck","title":"SCHALET DOUGH (MERBER DECK)","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["4 tablespoons drippings","a pinch of salt","2 tablespoons granulated sugar","1 egg","1 cup sifted flour","enough cold water (about 3 tablespoons)"],"ingredients_norm":["dripping","salt","granulated sugar","egg","flour","enough cold water"],"steps":["Cream four tablespoons of drippings.","Add a pinch of salt and two tablespoons of granulated sugar.","Beat in well one egg.","Add one cup of sifted flour and enough cold water to moisten dough so that it can be rolled out—about three tablespoons will be sufficient; it depends on the dryness of the flour how much is required."],"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:w52:3","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"312a4f3cc88fc0f7b7cff1dc6aefc034fd07f37bc28aeeb7c5d24b85b426ad87","created_at":"2026-08-02T16:58:44Z","updated_at":"2026-08-02T16:58:44Z","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/schalet-dough-merber-deck"}