{"id":7692,"slug":"auflauf","title":"AUFLAUF","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["one cup of milk","one-half cup of sifted flour","yolks of three eggs","a pinch of salt","whites of three eggs","butter","jelly or preserves"],"ingredients_norm":["milk","flour","egg yolk","salt","egg white","butter","jelly or preserve"],"steps":["Boil one cup of milk.","When boiling stir in quickly one-half cup of sifted flour and work smooth until all lumps are out and it is the consistency of soft mashed potatoes. Stir all the while over fire.","When smooth remove from stove.","While yet warm break in, one by one, yolks of three eggs, a pinch of salt.","Then add the beaten whites of three eggs.","Bake in well-buttered hot square pans, in very hot oven, from fifteen to twenty minutes.","Serve as soon as done with jelly or preserves.","If batter is not thick enough a little more flour must be added to the milk."],"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:w87:12","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"9c68b2ba84027c2eaf3fbc417d809e9d88f08309d7ceab75d4535d4a6e63acda","created_at":"2026-08-02T17:04:12Z","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/auflauf"}