{"id":7448,"slug":"gluten-gems","title":"GLUTEN GEMS","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["the yolks of two eggs","one cup of milk","one and one-half cups of gluten flour","two teaspoons of baking powder","the whites of the two eggs"],"ingredients_norm":["egg yolk","milk","and half cups of gluten flour","baking powder","whites of the egg"],"steps":["Beat the yolks of two eggs.","Add one cup of milk.","Then add one and one-half cups of gluten flour, two teaspoons of baking powder; beat well.","Stir in the whites of the two eggs.","Bake in hot buttered gem pans about twenty minutes."],"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:w67:9","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"229c002ee00ac9e99263c1f520df39ad42aace2a931c2a7b03ca4f2cac013f40","created_at":"2026-08-02T17:02:13Z","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/gluten-gems"}