{"id":7673,"slug":"floating-island-2","title":"FLOATING ISLAND","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["yolks of 3 eggs","1/4 cup sugar","1 pint milk","whites of 3 eggs","vanilla or bitter almond flavoring","jelly or candied fruit (for garnish)"],"ingredients_norm":["egg yolk","sugar","milk","egg white","vanilla or bitter almond flavoring","jelly or candied fruit"],"steps":["Beat light the yolks of three eggs with one-quarter cup of sugar.","Scald a pint of milk.","Beat up the whites of three eggs very stiff and put them into the boiling milk, a spoonful at a time.","Take out the boiled whites and lay them on a platter.","Now pour the hot milk gradually on the beaten yolks.","When thoroughly mixed, return to the fire to boil.","When it begins to thicken remove.","When cool, flavor with vanilla or bitter almond.","Pour into a deep glass dish; put the whites on top, and garnish with jelly or candied fruit. Eat cold."],"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:w86:7","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"6c20b95275f5357ff64d998d98b1e1931a3853ae697815fe54b7e81877cad20a","created_at":"2026-08-02T17:02:55Z","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/floating-island-2"}