{"id":7602,"slug":"cream-pie","title":"CREAM PIE","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["puff paste","yolks of four eggs","a little more than a pint of milk","one tablespoon of cornstarch","four tablespoons of sugar","two teaspoons of vanilla","whites of the eggs","two tablespoons of powdered sugar","half a teaspoon of cream of tartar"],"ingredients_norm":["puff paste","egg yolk","little more than pint of milk","cornstarch","sugar","vanilla","whites of the egg","powdered sugar","cream of tartar"],"steps":["Line a pie-plate with puff paste and bake.","Make a cream of the yolks of four eggs, a little more than a pint of milk, one tablespoon of cornstarch and four tablespoons of sugar, and flavor with two teaspoons of vanilla.","Pour on crust and bake.","Beat up the whites with two tablespoons of powdered sugar and half a teaspoon of cream of tartar.","Spread on top of pie and set back in the oven until baked a light brown."],"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:w80:8","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"2a9cac0cc5ef3606a2080da4b846c7f1175cb0017cffa8225fc76dd66285e77b","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-pie"}