{"id":7669,"slug":"cup-custard-for-six","title":"CUP CUSTARD FOR SIX","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["4 eggs","4 tablespoons sugar","4 cups scalded milk","pinch of salt","1 teaspoon vanilla"],"ingredients_norm":["egg","sugar","scalded milk","salt","vanilla"],"steps":["Stir until quite light four eggs, yolks and whites, and four tablespoons of sugar.","Have ready four cups of scalded milk; mix.","Add pinch of salt and one teaspoon of good vanilla.","Pour into cups and place cups into pan of boiling water.","Put into oven and bake exactly twenty-five minutes."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":"six","yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w86:3","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"7c00eaaf7c4129e84972c8ccdb27724909fd8ad3eb8cd3037fdb38a77be5cb7c","created_at":"2026-08-02T17:02:55Z","updated_at":"2026-08-02T17:02:55Z","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/cup-custard-for-six"}