{"id":6709,"slug":"boiled-flour-balls-with-almonds","title":"BOILED FLOUR BALLS WITH ALMONDS","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["two yolks of eggs","a pinch of salt","pepper","finely-chopped parsley","six blanched almonds grated","enough sifted flour","the stiffly-beaten whites of eggs","one-half teaspoon of baking powder"],"ingredients_norm":["egg yolk","salt","pepper","parsley","blanched almond","enough sifted flour","stiffly beaten whites of egg","baking powder"],"steps":["Two yolks of eggs beaten very light, add a pinch of salt, pepper and finely-chopped parsley.","Add six blanched almonds grated, enough sifted flour to make stiff batter, then add the stiffly-beaten whites of eggs and one-half teaspoon of baking powder.","Drop by teaspoons in soup ten minutes 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:w9:16","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"01945b1cc9f6ff34bbd495f68e98466486b05823772e3c430b13e4de7e81023d","created_at":"2026-08-02T16:54:26Z","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-flour-balls-with-almonds"}