{"id":7141,"slug":"boiled-dressing","title":"BOILED DRESSING","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["One teaspoon of salt","One tablespoon of mustard","One tablespoon of sugar","One tablespoon of flour","A few grains of cayenne","Three eggs","One-half cup of vinegar","Two tablespoons of melted butter","One-half cup of cream or milk"],"ingredients_norm":["salt","mustard","sugar","flour","few grains of cayenne","egg","vinegar","butter","cream or milk"],"steps":["Mix one teaspoon of salt, one tablespoon of mustard, one tablespoon of sugar, one tablespoon of flour and a few grains of cayenne.","Beat three eggs until lemon-colored and add the dry ingredients with one-half cup of vinegar and two tablespoons of melted butter.","Cook over boiling water until thick; strain, add one-half cup of cream or milk.","Beat until smooth, and cool."],"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:w42:8","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"83633be202763017d97183a5957619a32df5f878cb6ff81bd96d4d695bc38883","created_at":"2026-08-02T16:58:28Z","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/boiled-dressing"}