{"id":6705,"slug":"spatzen","title":"SPATZEN","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["one egg","one-half teaspoon of salt","three-fourths cup of flour","one-third cup of water"],"ingredients_norm":["egg","salt","fourths cup of flour","third cup of water"],"steps":["Beat one egg well, add one-half teaspoon of salt, three-fourths cup of flour and one-third cup of water, stirring to a stiff, smooth batter.","Drop by teaspoons into boiling soup ten minutes before serving."],"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:w9:12","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"12eba75cfbfe8526a3639b72b86dc5e034d7bf900201f241cd2a54c529a783cc","created_at":"2026-08-02T16:54:26Z","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/spatzen"}