{"id":6715,"slug":"drop-dumplings","title":"DROP DUMPLINGS","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["the whites of three eggs","milk","one tablespoon of fresh butter","one cup of sifted flour","the yolks of three eggs","salt","pepper","nutmeg"],"ingredients_norm":["egg white","milk","fresh butter","flour","egg yolk","salt","pepper","nutmeg"],"steps":["Break into a cup the whites of three eggs; fill the cup with milk.","Put it with a tablespoon of fresh butter and one cup of sifted flour in a spider and stir as it boils until it leaves the spider clean.","Set aside until cool and stir in the yolks of three eggs.","Season with salt, pepper and nutmeg, mix thoroughly.","Drop by teaspoons in the boiling soup ten minutes before ready to be served."],"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:w10:2","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.98,"content_hash":"3640ff931967a35a300f79df34d7c17b0dd3a850950c93389456c4fcfbcd80f3","created_at":"2026-08-02T16:54:26Z","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/drop-dumplings"}