{"id":7548,"slug":"walnut-torte-no-2","title":"WALNUT TORTE, No. 2","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["six eggs","one-half pound of granulated sugar","a pinch of salt","one-fourth pound of grated walnuts","whole pieces of walnut","two tablespoons of grated lady fingers or stale sponge cake","almond or plain icing"],"ingredients_norm":["egg","granulated sugar","salt","fourth pound of grated walnut","whole pieces of walnut","lady fingers or stale sponge cake","almond or plain icing"],"steps":["Separate the yolks and whites of six eggs, being very careful not to get a particle of the yolks into the whites.","Sift one-half pound of granulated sugar into the yolks and beat until thick as batter.","Add a pinch of salt to the whites and beat very stiff.","Have ready one-fourth pound of grated walnuts, reserve whole pieces for decorating the top of cake.","Add the pounded nuts to the beaten yolks, and two tablespoons of grated lady fingers or stale sponge cake.","Last add the stiffly-beaten whites of the eggs.","Bake in layers and fill with almond or plain icing."],"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:w76:8","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"c4c5306e55ed3ddfda6b73c90dca89effc3eb1e2e8e177a25090aced995927f2","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-2"}