{"id":7946,"slug":"almond-balls","title":"ALMOND BALLS","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["One-eighth pound of almonds chopped fine","Yolk of one egg","Pinch of salt","Little grated rind of lemon","White of one egg"],"ingredients_norm":["eighth pound of almonds chopped fine","egg yolk","salt","little grated rind of lemon","egg white"],"steps":["One-eighth pound of almonds chopped fine. Yolk of one egg, well beaten.","Add almonds to egg, pinch of salt, little grated rind of lemon.","Beat white of egg stiff, then mix all together.","Drop a little from end of teaspoon into boiling fat. Put in soup just before serving."],"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:w110:9","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"61c57adaae40ed56fc34ae0cf674fbc78ab4247ca20871b3b258fafa25838579","created_at":"2026-08-02T17:05:39Z","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/almond-balls"}