{"id":7639,"slug":"teiglech","title":"TEIGLECH","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["one pound of flour","one teaspoon of baking-powder","three tablespoons of oil","four eggs","a pound of chopped nuts","one-half pound of honey","one-half pound of sugar","dry ginger"],"ingredients_norm":["flour","baking powder","oil","egg","nut","honey","sugar","dry ginger"],"steps":["Mix one pound of flour, one teaspoon of baking-powder, three tablespoons of oil, and four eggs; knead very well.","Roll out in strips three inches long, place on tins and bake.","Take a pound of chopped nuts, one-half pound of honey, and one-half pound of sugar; mix thoroughly with wooden spoon and boil with the cakes until brown.","Take off the stove; wet with cold water, spread out on board.","When cold, pat with the hands to make thin and sprinkle with dry ginger."],"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:w83:11","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"2da9a6f5ee685699814b821183b69a025206bd56476dc8684b0524539c7d121f","created_at":"2026-08-02T17:02:55Z","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/teiglech"}