{"id":7569,"slug":"cream-filling","title":"CREAM FILLING","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["two cups of milk","three-fourths of a cup of sugar","one-third cup of flour","one-eighth teaspoon of salt","three eggs"],"ingredients_norm":["milk","fourths of cup of sugar","third cup of flour","eighth teaspoon of salt","egg"],"steps":["Scald two cups of milk.","Mix together three-fourths of a cup of sugar, one-third cup of flour and one-eighth teaspoon of salt.","Add to three slightly-beaten eggs and pour in scalded milk.","Cook twenty minutes over boiling water, stirring constantly until thickened.","Cool and flavor.","This can be used as a foundation for most fillings, by adding melted chocolate, nuts, fruits, etc."],"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:w77:15","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"e526f7bea0c06f40330437b52adae44c65041a8bbfc11a7830b9c9bf19a314da","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/cream-filling"}