{"id":7409,"slug":"small-mohn-cakes","title":"SMALL MOHN CAKES","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["coffee cake dough","melted butter","one cup of sugar","one-half pound of ground poppy seed","one-half cup of water","butter"],"ingredients_norm":["coffee cake dough","butter","sugar","ground poppy seed","water"],"steps":["Roll coffee cake dough out quite thin.","Spread with melted butter (a brush is best for this purpose).","Let it rise a little while.","Sprinkle well with one cup of sugar.","Add one-half pound of ground poppy seed moistened with one-half cup of water.","Cut into strips about an inch wide and four-inches long.","Roll and put in a well-buttered pan to rise.","Leaving enough space between each and brush with butter.","Bake in moderate oven at first, then increase the heat; bake slowly."],"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:w63:6","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.85,"content_hash":"13fae229d41f3940671f85455ce861bdfc881d1a8e5134e08127c2d1d6f96612","created_at":"2026-08-02T17:01:27Z","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/small-mohn-cakes"}