{"id":6710,"slug":"einlauf-egg-drop","title":"EINLAUF (EGG DROP)","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["one egg","one-eighth teaspoon of salt","three tablespoons of flour","one-fourth cup of water","one teaspoon of chopped parsley"],"ingredients_norm":["egg","eighth teaspoon of salt","flour","fourth cup of water","parsley"],"steps":["Beat one egg, add one-eighth teaspoon of salt, three tablespoons of flour and one-fourth cup of water, stir until smooth.","Pour slowly from a considerable height from the end of a spoon into the boiling soup.","Cook two or three minutes and serve hot; add one teaspoon of chopped parsley to the soup."],"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:w9:17","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"b2f440a29d4786d3ca64a4eb9313beb4c7969e3761cbdc3020958f1e38d90d37","created_at":"2026-08-02T16:54:26Z","updated_at":"2026-08-02T16:54:26Z","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/einlauf-egg-drop"}