{"id":7749,"slug":"frozen-custard","title":"FROZEN CUSTARD","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["one quart of milk","yolks of five eggs","whites of five eggs","sugar to taste","vanilla to taste"],"ingredients_norm":["milk","egg yolk","egg white","sugar","vanilla"],"steps":["Boil the milk first, and after the yolks of eggs are beaten stir into the milk.","When cold add the beaten whites and vanilla; put in freezer and turn.","Canned strawberries are very nice in this."],"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:w91:16","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"dad7f9120b01353d56c77f28bc4210a9498f2a4d8cd0f86ebadfd71434dddccc","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/frozen-custard"}