{"id":6706,"slug":"egg-custard","title":"EGG CUSTARD","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["the yolks of two eggs","two tablespoons of milk","a few grains of salt","butter (for buttering cup)"],"ingredients_norm":["egg yolk","milk","few grains of salt","butter"],"steps":["Beat slightly the yolks of two eggs, add two tablespoons of milk and a few grains of salt.","Pour into small buttered cup, place in pan of hot water and bake until firm.","Cool, remove from cup and cut in fancy shapes with French vegetable cutters."],"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:w9:13","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"e4abb7f29cf3f5da46d7aac0b1d23330b630f894259ae12dc6581f318cd058e9","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/egg-custard"}