{"id":8009,"slug":"egg-marmalade","title":"EGG MARMALADE","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["one pound of sugar","one-half pint of water","one ounce of pounded almonds","yolks of twenty eggs","vanilla or wine"],"ingredients_norm":["sugar","water","pounded almond","yolks of twenty egg","vanilla or wine"],"steps":["Make a thick syrup by dissolving one pound of sugar in one-half pint of water over the fire, adding one ounce of pounded almonds while the syrup is clarifying.","Take the saucepan off the fire and when the contents have become moderately cool stir in carefully the well-beaten yolks of twenty eggs. It will need rather prolonged stirring to blend the eggs with the syrup.","Now flavor with vanilla or wine.","Cook over a slow fire, stirring constantly and taking great care that the mixture does not burn."],"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:w114:13","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"e00726f6b92028026b2a6376b07dbc45610749d8b1257138155b427093dafee0","created_at":"2026-08-02T17:07:29Z","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-marmalade"}