{"id":7551,"slug":"boiled-icing","title":"BOILED ICING","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["one cup of sugar","one-third cup of boiling water","white of one egg beaten stiff"],"ingredients_norm":["sugar","third cup of boiling water","white of egg beaten stiff"],"steps":["Pour water on sugar until dissolved, heat slowly to boiling point without stirring; boil until syrup will thread when dropped from tip of spoon.","As soon as it threads, pour slowly over beaten white, then beat with heavy wire spoon until of proper consistency to spread.","Flavor."],"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:w76:11","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"cbcfc295d6708103ceeb95957ac97b3408a389f2b8e053a02c9062340b605d38","created_at":"2026-08-02T17:02:35Z","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-icing"}