{"id":7218,"slug":"frosted-apples","title":"FROSTED APPLES","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["six large apples","one pint of water","three tablespoons of sugar","white of one egg","one tablespoon of sugar","two tablespoons of sugar","lemon juice","nutmeg"],"ingredients_norm":["apple","water","sugar","egg white","lemon juice","nutmeg"],"steps":["Pare and core six large apples.","Cover with one pint of water and three tablespoons of sugar; simmer until tender.","Remove from the syrup and drain.","Wash the parings and let simmer with a little water for one-half hour.","Beat the white of one egg to a stiff froth and add one tablespoon of sugar.","Coat the top of the apples lightly with the meringue and place in a cool oven to dry.","Strain the juice from the parings, add two tablespoons of sugar, return to the fire and let boil for five minutes; add a few drops of lemon juice and a little nutmeg, cool and pour around the apples."],"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:w47:8","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"4e7bb3ffca6d874437e8d43c4034ca9a202b61de7a2d1feb0e8e20fc1675d6c0","created_at":"2026-08-02T16:58:36Z","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/frosted-apples"}