{"id":6711,"slug":"egg-dumplings-for-soups","title":"EGG DUMPLINGS FOR SOUPS","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["the yolks of two hard-boiled eggs","a little salt","grated nutmeg","one-half teaspoon of melted butter","the chopped whites of two hard-boiled eggs","one raw egg yolk"],"ingredients_norm":["yolks of hard boiled egg","little salt","nutmeg","butter","whites of hard boiled egg","raw egg yolk"],"steps":["Rub the yolks of two hard-boiled eggs to a smooth paste, add a little salt and grated nutmeg and one-half teaspoon of melted butter.","Add the chopped whites of two eggs and a raw egg yolk to be able to mold the dough into little marbles.","Put in boiling soup one minute."],"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:w9:18","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"960e7628fb28370dbe912ebd22acb7702eaa9851639cd1abdc45dc51cdbf9363","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-dumplings-for-soups"}