{"id":7422,"slug":"stollen-2","title":"STOLLEN","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["two pounds of flour","one cake of compressed yeast","one teaspoon of salt","one pint of lukewarm milk","one tablespoon of sugar","one-half pound of creamed butter","a quarter of a pound of seeded raisins","one-quarter of a pound of sugar","yolks of four eggs","four ounces of powdered almonds","the grated peel of a lemon","melted butter"],"ingredients_norm":["flour","cake of compressed yeast","salt","lukewarm milk","sugar","creamed butter","raisin","egg yolk","powdered almond","peel of lemon","butter"],"steps":["Sift two pounds of flour into a bowl and set a sponge in it with one cake of compressed yeast, one teaspoon of salt, one pint of lukewarm milk and one tablespoon of sugar.","When this has risen, add one-half pound of creamed butter, a quarter of a pound of seeded raisins and one-quarter of a pound of sugar, yolks of four eggs, four ounces of powdered almonds, and the grated peel of a lemon.","Work all well, beating with the hands, not kneading.","Let this dough rise at least three hours.","Roll, press down the centre and fold over double, then form into one or two long loaves, narrow at the end.","Brush the top with melted butter, let rise again and bake three-quarters of an 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:w65:6","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"b2a6ed3892827866327c2ae9cbac8f7800e5bd19563bb06c87dc50e3d8319b20","created_at":"2026-08-02T17:02:13Z","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/stollen-2"}