{"id":7338,"slug":"eggs-with-cream-dressing","title":"EGGS WITH CREAM DRESSING","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["two tablespoons of butter","three tablespoons of flour","one and one-half cups of milk","one teaspoon of salt","a few grains of pepper","six hard-boiled eggs","slices of toast"],"ingredients_norm":["butter","flour","and half cups of milk","salt","few grains of pepper","hard boiled egg","toast"],"steps":["Blend two tablespoons of butter with three tablespoons of flour.","Place on range and stir until the butter is melted.","Add one and one-half cups of milk, stirring all the time until the mixture is thick; season with one teaspoon of salt and a few grains of pepper.","Separate the whites of six hard-boiled eggs from the yolks.","Chop the whites fine and add to the dressing.","Arrange slices of toast on a hot platter, pour the dressing over them.","Force the yolks through a ricer onto the toast and dressing; serve hot."],"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:w57:3","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"ce45d5e665805b6ffd5e6d5a91fc0174066f79d336873ba9b1dc30659cf0eeea","created_at":"2026-08-02T16:59:23Z","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/eggs-with-cream-dressing"}