{"id":6708,"slug":"farina-dumplings","title":"FARINA DUMPLINGS","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["one kitchen spoon of fresh butter","one cup of milk","enough farina","the yolks of two eggs","the stiffly-beaten whites of two eggs","a little salt","nutmeg","one-half cup of grated almonds (optional)"],"ingredients_norm":["kitchen spoon of fresh butter","milk","enough farina","egg yolk","stiffly beaten whites of egg","little salt","nutmeg","almond"],"steps":["Put in a double boiler one kitchen spoon of fresh butter, stir in one cup of milk.","When it begins to boil stir in enough farina to thicken.","Take off the stove and when cold add the yolks of two eggs and the stiffly-beaten whites, and a little salt and nutmeg and one-half cup of grated almonds if desired.","Let cool, then make into little balls, and ten minutes before soup is to be served, drop in boiler and let boil up once or twice."],"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:w9:15","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"95269b6c871bc6a2ab06887fb06ca76e888fd41847ed0c3f8a40fabd4b8764db","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/farina-dumplings"}