{"id":7365,"slug":"cheese-omelet","title":"CHEESE OMELET","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["1 cup of milk","1 tablespoon of butter","1 tablespoon of flour","1 cup of cheese cut up","4 eggs","1/2 teaspoon of salt","pepper","pinch of baking powder","butter for dish"],"ingredients_norm":["milk","butter","flour","cheese cut up","egg","salt","pepper","baking powder","butter for dish"],"steps":["Cook in double boiler one cup of milk, add one tablespoon of butter, one tablespoon of flour blended together and cook till thick.","Add one cup of cheese cut up and stir till dissolved.","Remove from fire and stir in yolks of four eggs beaten, one-half teaspoon of salt (pepper).","Fold in whites of four eggs beaten stiff and a pinch of baking powder.","Bake in a buttered dish one-half hour."],"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:w59:3","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"f848ea794807a8266d7d83c7d05d75056fe83a456d4b40c1d3dec8b182eacdb4","created_at":"2026-08-02T16:59:23Z","updated_at":"2026-08-02T16:59:23Z","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/cheese-omelet"}