{"id":6697,"slug":"fruit-soup","title":"FRUIT SOUP","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["two pounds of plums, cherries, or red currants and raspberries","a pint of water","the beaten yolk of an egg","a little sugar"],"ingredients_norm":["plums cherries or red currants and raspberry","water","egg yolk","little sugar"],"steps":["Take two pounds of plums, cherries, or red currants and raspberries, which carefully pick and wash, and boil to a pulp with a pint of water.","Let it slightly cool and then stir in the beaten yolk of an egg and a little sugar.","Strain the soup, which should be served 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:w9:3","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"48fe77b5589db995ea319623dccc7739420b6e6631df2eedba8114e484079819","created_at":"2026-08-02T16:54:26Z","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/fruit-soup"}