{"id":7810,"slug":"clabbered-milk","title":"CLABBERED MILK","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["milk","salt"],"ingredients_norm":["milk","salt"],"steps":["Allow the milk to stand in a warm place in the bottles just as it is bought, and when it reaches the consistency of a rich cream or is more like a jelly the same as is required for cheese, it is ready to drink.","Pour it into a glass, seasoning it with a little salt, and drink it in the place of buttermilk."],"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:w95:16","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"1f9613499d09c562e6e5b8338984aa8d2210f1d2faa2a1b8fda89bcf49566a89","created_at":"2026-08-02T17:05:13Z","updated_at":"2026-08-02T17:05:13Z","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/clabbered-milk"}