{"id":7384,"slug":"zwiebel-platz","title":"ZWIEBEL PLATZ","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["a piece of rye bread dough","melted butter","some onions","salt","flakes of butter","parsley (optional)"],"ingredients_norm":["rye bread dough","butter","onion","salt","flakes of butter","parsley"],"steps":["Take a piece of rye bread dough.","After it has risen sufficiently roll out quite thin, butter a long cake pan and put in the rolled dough.","Brush with melted butter; chop some onions very fine, strew thickly on top of cake, sprinkle with salt, put flakes of butter here and there.","Another way is to chop up parsley and use in place of onions. Then called 'Petersilien Platz.'"],"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:w61:5","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"dd9ab73361d698274267dbf6493c896ffaef438706c950f1e5f97a60d0835747","created_at":"2026-08-02T16:59:57Z","updated_at":"2026-08-02T16:59:57Z","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/zwiebel-platz"}