{"id":7547,"slug":"walnut-torte-no-1","title":"WALNUT TORTE, No. 1","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["eight ounces of walnuts","eight ounces of blanched almonds","yolks of twelve eggs","three-fourths pound of sugar","one-fourth pound of sifted flour","whites beaten to a stiff froth","sweetened whipped cream"],"ingredients_norm":["walnut","blanched almond","egg yolk","fourths pound of sugar","fourth pound of sifted flour","whites beaten to stiff froth","sweetened whipped cream"],"steps":["Grate eight ounces of walnuts and eight ounces of blanched almonds.","Beat light the yolks of twelve eggs and three-fourths pound of sugar.","Add the grated nuts and one-fourth pound of sifted flour, fold in the whites beaten to a stiff froth.","Bake in layers and fill with sweetened whipped cream."],"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:w76:7","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"abf0753b5a304429691c60c10b48896a284ef10fb4d090476e4fe203eea42c20","created_at":"2026-08-02T17:02:35Z","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/walnut-torte-no-1"}