{"id":7539,"slug":"zwieback-torte","title":"ZWIEBACK TORTE","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["yolks of six eggs","one and one-eighth cups of sugar","one-half box of zwieback, rolled very fine","one teaspoon of baking-powder","one tablespoon of rum or sherry wine","one-half teaspoon of bitter almond extract","the stiffly-beaten whites of the six eggs"],"ingredients_norm":["egg yolk","and eighth cups of sugar","zwieback rolled very fine","baking powder","rum or sherry wine","bitter almond extract","stiffly beaten whites of the egg"],"steps":["Beat the yolks of six eggs with one and one-eighth cups of sugar,","add one-half box of zwieback, which has been rolled very fine,","add one teaspoon of baking-powder,","season with one tablespoon of rum or sherry wine and one-half teaspoon of bitter almond extract.","Lastly fold in the stiffly-beaten whites of the six eggs.","Bake in ungreased form in moderate oven three-quarters of an hour."],"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:w75:10","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"b606c2491fb3eef64a45572f354547c80d1dba522d2019ec8d24f20414f9630a","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/zwieback-torte"}