{"id":7807,"slug":"egg-lemonade","title":"EGG LEMONADE","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["two eggs","juice of two lemons","four tablespoons of sugar","four cups of water","ice"],"ingredients_norm":["egg","juice of lemon","sugar","water","ice"],"steps":["Break two eggs and beat the whites and yolks separately.","Mix juice of two lemons, four tablespoons of sugar, four cups of water and ice as for lemonade; add the eggs.","Pour rapidly back and forth from one pitcher to another and serve before the froth disappears."],"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:w95:13","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"0f30350d20c850750026e8e12324f125f2cf22d1d3c7181fb149fb2d49488331","created_at":"2026-08-02T17:05:13Z","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-lemonade"}