{"id":7677,"slug":"bohemian-cream","title":"BOHEMIAN CREAM","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["1 pint double cream","1 pint grape juice or grape jelly melted"],"ingredients_norm":["heavy cream","grape juice or grape jelly"],"steps":["Stir together and whip one pint of double cream and one pint of grape juice or grape jelly melted.","This must be whipped to a froth. Drain if needed.","Put in cups and set on ice for several hours.","Serve with lady lingers."],"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:w86:11","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"ac6c35551a9f32aa2f7c8d7a6944f69dd9cf4f409e22567497d9dbd941060c10","created_at":"2026-08-02T17:02:55Z","updated_at":"2026-08-02T17:02:55Z","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/bohemian-cream"}