{"id":7219,"slug":"apple-float","title":"APPLE FLOAT","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["six big apples","water","grated rind and juice of half a lemon","sugar (to taste)","nutmeg","whites of four eggs","whipped or plain cream"],"ingredients_norm":["apple","water","rind and juice of half lemon","sugar","nutmeg","egg white","whipped or plain cream"],"steps":["Peel six big apples and slice them.","Put them in a saucepan with just enough water to cover them and cook until tender.","Then put them through a colander and add the grated rind and juice of half a lemon, sweeten to taste and stir in a trace of nutmeg.","Fold in the stiffly beaten whites of four eggs and put the dish on ice.","Serve with whipped or plain cream."],"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:w47:9","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"d88fae2a13a11f1ae1d498ba9fa45d5a342a64f42b651f294b3faebd71d46ea3","created_at":"2026-08-02T16:58:36Z","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/apple-float"}