{"id":6651,"slug":"farina-soup","title":"FARINA SOUP","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["soup stock","quarter of a cup of farina","the yolk of one egg","a teaspoon of cold water"],"ingredients_norm":["soup stock","farina","egg yolk","cold water"],"steps":["When the soup stock has been strained and every particle of fat removed, return it to the kettle to boil.","When it boils hard stir in carefully quarter of a cup of farina, do this slowly to prevent the farina from forming lumps.","Stir into the soup bowl the yolk of one egg, add a teaspoon of cold water.","Pour the soup into the bowl gradually and stir constantly until all has been poured into the bowl.","Serve at once."],"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:w5:13","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"30f180194b418059cc14661d977dd116b9e93561659e8451ea7fbd1296206157","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-soup"}