{"id":6836,"slug":"brains-with-egg-sauce","title":"BRAINS WITH EGG SAUCE","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["brains","salt water","some onions","salt","pepper","ginger","a cup of stock","a little marjoram","yolks of two eggs","juice of a lemon","a teaspoon of flour","a little chopped parsley"],"ingredients_norm":["brain","salt water","onion","salt","pepper","ginger","stock","little marjoram","egg yolk","juice of lemon","flour","little chopped parsley"],"steps":["Wash brains well, skin, boil fifteen minutes in salt water.","Slice in stew-pan some onions, salt, pepper, ginger and a cup of stock.","Put in the brains with a little marjoram; let it cook gently for one-half hour.","Mix yolks of two eggs, juice of a lemon, a teaspoon of flour, a little chopped parsley; when it is rubbed smooth, stir it into saucepan; stir well to prevent curdling."],"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:w18:15","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"0f590cd7508542106626002aedb7d171cbb671fb6a2e788dc585cd7966c76328","created_at":"2026-08-02T16:55:59Z","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/brains-with-egg-sauce"}