{"id":7733,"slug":"foam-sauce","title":"FOAM SAUCE","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["one-quarter cup of butter","one cup of powdered sugar","the unbeaten whites of two eggs","one teaspoon of vanilla","one-half cup of hot water"],"ingredients_norm":["butter","powdered sugar","unbeaten whites of egg","vanilla","hot water"],"steps":["Cream one-quarter cup of butter with one cup of powdered sugar, until very light.","Add separately the unbeaten whites of two eggs, stirring briskly and beat again.","Add one teaspoon of vanilla and one-half cup of hot water.","Pour in sauceboat, and place boat in a pan of boiling water on stove, until it becomes frothy then serve immediately."],"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:w91:0","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"113e7b8d812468421a4bf81e5a330e0c78606e0dae2d482a85c14b2baa10d744","created_at":"2026-08-02T17:04:42Z","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/foam-sauce"}