{"id":6713,"slug":"dumplings-for-cream-soups","title":"DUMPLINGS FOR CREAM SOUPS","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["some flour","milk or water","a small piece of butter","salt","yolk of an egg","the beaten white (optional)"],"ingredients_norm":["flour","milk or water","butter","salt","egg yolk","white"],"steps":["Scald some flour with milk or water, mix in a small piece of butter and salt, and boil until thick.","When cool beat in yolk of an egg, if too stiff add the beaten white."],"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:w9:20","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"7e7fa8f181a01a08039a5a2fe31302280f1a18094f3d66d25b9aee229f68ce9a","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/dumplings-for-cream-soups"}