{"id":7430,"slug":"huckleberry-pie","title":"HUCKLEBERRY PIE","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["two cups of huckleberries","yolk of one egg","two tablespoons of sugar","one tablespoon of milk","rich pastry or cookie dough","white of the egg","two tablespoons of sugar"],"ingredients_norm":["huckleberry","egg yolk","sugar","milk","rich pastry or cookie dough","white of the egg"],"steps":["Clean, pick and wash two cups of huckleberries, then drain them.","Beat yolk of one egg and two tablespoons of sugar until light, add one tablespoon of milk, then the drained berries.","Line one pie-plate with rich pastry or cookie dough, pour on it the berry mixture, put in the oven and bake light brown.","Remove from the oven, spread with a meringue made of the white of the egg beaten stiff, and two tablespoons of sugar added.","Brown nicely. The white can be beaten with the yolk and sugar, if preferred."],"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:w66:3","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"cc5877638ceef5eed14cbe851cac4c8275cf5097316d20220f6b86d412a9ab6d","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/huckleberry-pie"}