{"id":7415,"slug":"zwieback","title":"ZWIEBACK","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["one-half cup of milk","one cake of compressed yeast","one-fourth cup of sugar","one-fourth cup of melted butter","one-half teaspoon of salt","three eggs, unbeaten","one-half teaspoon of powdered anise","flour, enough to handle"],"ingredients_norm":["milk","cake of compressed yeast","fourth cup of sugar","fourth cup of melted butter","salt","eggs unbeaten","powdered anise","flour enough to handle"],"steps":["Scald one-half cup of milk and when lukewarm add to one cake of compressed yeast.","Add one-fourth cup of sugar, one-fourth cup of melted butter, one-half teaspoon of salt and three eggs unbeaten, one-half teaspoon of powdered anise and enough flour to handle.","Let rise until light.","Make into oblong rolls the length of middle finger and place together in a buttered pan in parallel rows, two inches apart.","Let rise again and bake twenty minutes.","When cold, cut in one-half inch slices and brown evenly in the 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:w64:4","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"97481a5aed57b07cbb2423bfd8b9d200dd0d24bb424616cf15904b44bcc5bf4c","created_at":"2026-08-02T17:01:27Z","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/zwieback"}