{"id":7421,"slug":"yeast-krantz","title":"YEAST KRANTZ","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["coffee cake dough","one-fourth cup of washed currants","beaten eggs","sugar","a few chopped almonds"],"ingredients_norm":["coffee cake dough","fourth cup of washed currant","egg","sugar","few chopped almond"],"steps":["Take coffee cake dough, add one-fourth cup of washed currants.","Let rise in warm place, then toss on floured board.","Divide into three or four equal parts, roll each part into a long strand and work the strands together to form one large braid.","Place braid in form of a circle in greased baking-pan or twist the braid to resemble the figure eight, pretzel shape.","Let rise again in a warm place and bake in a moderate oven one-half hour or until thoroughly done.","Brush with beaten eggs and sugar, sprinkle with a few chopped almonds.","Return to oven to brown slightly."],"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:w65:5","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"29ff93c178f2e0c06857d43d1b38a017804a15fb65ef2291cb16444c2afa4965","created_at":"2026-08-02T17:02:13Z","updated_at":"2026-08-02T17:02:13Z","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/yeast-krantz"}