{"id":7785,"slug":"frosted-currants","title":"FROSTED CURRANTS","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["fine, even, large bunches of red currants (not too ripe)","frothed white of egg","thick, boiled sugar syrup","powdered sugar"],"ingredients_norm":["fine even large bunches of red currant","frothed white of egg","thick boiled sugar syrup","powdered sugar"],"steps":["Pick fine, even, large bunches of red currants (not too ripe) and dip each bunch, one at a time, into a mixture of frothed white of egg, then into a thick, boiled sugar syrup.","Drain the bunches by laying on a sieve, and when partly dry dip again into the boiled syrup.","Repeat the process a third time; then sprinkle powdered sugar over them and lay on a sheet of paper in a slightly warm oven to dry."],"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:w94:6","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"f49fad17f6f120d5425e29f2b38061cf8ee06ade9f921e2f4c6b60f1ae23fdb8","created_at":"2026-08-02T17:05:13Z","updated_at":"2026-08-02T17:05:13Z","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-currants"}